Tuesday, 24 July 2012

Chicken Katsu Curry

Chicken Katsu Curry is undeniably one of Japan's more successful exports to the UK. Although Paul and I tend to lean towards sushi and more exotic dishes when we have Japanese food, his home-made katsu curry is excellent!

He has kindly agreed to share his recipe:


For the curry:
½ large onion, diced
5 garlic cloves, minced
1.5 cm ginger, grated
2 green chillies, chopped finely
4 medium carrots, diced
 pints chicken stock
2 tablespoon plain flour
1 tablespoon curry powder
2 teaspoon soy sauce
1 teaspoon honey
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon fenugreek

For the chicken:
2 medium chicken breasts
100 g Japanese panko bread crumbs
2 tablespoon plain flour
1 large egg
Salt and pepper

Fry the onions, garlic, ginger and chillies in some oil in a medium pot at a high heat for one minute. Add the diced carrots and place a lid on the pot. Reduce the heat to medium low and sweat the frying ingredients for ten minutes. Remove the lid, add the flour, curry powder (I like to use a relatively spicy Indian meat curry powder but any powder you enjoy will work fine), cumin, fennel and fenugreek seeds to the sweating carrots. Allow the spices and powder to fry for one minute, then add the chicken stock and stir while the mixture starts to boil. Stir in the soy sauce and honey and leave the curry to simmer for 20 minutes.

Meanwhile, pummel and tenderise the chicken breast with a meat mallet (or a rolling pin, wrapped in cling film if you don't want chicken juices all over the rolling pin), cut into pieces approximately 5 cm across and season with salt and pepper. Break the egg in a shallow bowl and beat. Dip the chicken pieces, one at a time, first in the plain flour, then in the beaten egg and finally in the panko breadcrumbs.  Press the breadcrumbs firmly onto the meat. Shallow fry the coated chicken until golden brown on both sides.

Serve the katsu and curry with sticky short grain rice and enjoy.

Chicken katsu curry served with salad

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