Chicken Katsu Curry

Updated at: Thu, 17 Aug 2023 09:46:15 GMT

Step 1

For this recipe I like to prepare the sauce first as it is easier to heat up when needed. So start off with a pot with a splash of oil and your onion and carrot. Sweat that off for a hot minute or two and add the garlic and ginger.

Step 2

Sweat that out for a few minutes before adding your spices. After a minute add your flour and mix well before adding the chicken stock. Mix well and bring it to a simmer for 7-10 minutes

Step 3

Add the coconut milk, soy sauce and brown sugar and bring it back to a simmer for another 10 minutes. If it's too thin you can add a cornflour slurry to add a bit of thickness.

Step 4

Strain the sauce so to remove the onions, carrots etc (you can also blend this but I prefer to strain).

Step 5

In a separate pan add your chilli flakes and toast before adding the sriracha and tabasco. Make sure it doesn't burn you only need to do this for a minute or so. Add this into the sauce, taste to determine if it needs seasoning (usually needs salt) and set aside

Step 6

Butterfly your chicken. Cut down the middle so you have 4 equal half breasts. Put a baking sheet over the breasts and beat with a saucepan until they are flat

Step 7

In 3 bowls, get the production line going. Flour with salt and pepper in the first, whisked eggs in the second, panko breadcrumbs with paprika, garlic powder, chilli powder (all optional) in the third.

Step 8

Get your rice on at this point. Add a layer of oil in the pan, approximately 1cm. Bring to hot before adding the chicken. It might be best doing two at a time but don't overcrowd. Shouldn't need more than 2-3mins before flipping but check it if you're not confident to ensure no burning

Step 9

Keep the breasts warm before platting. Reheat the sauce if it's cooled. Plate up with the rice. I really love a rocket and watercress salad with my katsu Curry's but that's optional. Enjoy!

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