Chicken Katsu Curry

Chicken Katsu Curry

  • Fillet
  • 4
  • 45 minutes
  • Medium
What a recipe this is, it delivers such a punch of flavour in what we can only describe as a super simple dish to put together. The chicken is succulent on the inside and crispy on the outer and the sauce is spicy, flavourful and truly satisfying. Serve simply with steamed rice and vegetables of choice because we like a little bit of greenery on the plate.

Ingredients

The sauce

  • 1 large onion, chopped
  • 2 large clove of garlic, crushed
  • 1 medium carrot, chopped fine
  • 1 thumb size of grated ginger, grated
  • 4 tsp of curry powder (I used hot)
  • 1 tbs of tomato paste
  • 1 tbs of light soy sauce
  • 1 tsp of turmeric
  • 1/4 tsp of Chinese five spice
  • 3 cups (720ml) of chicken stock
  • Splash of Olive oil for cooking 

Method

  1. We used 2 rather large chicken breasts but normally we’d use 4. We sliced them in half as these were rather chunky - which reduces the cooking time slightly. We coated them in flour, egg and breadcrumbs (we used the two ends of a wholemeal loaf and a good chunk of sourdough). Blitz until as fine as can be!  Then deep fry until golden on the outside and cooked in the center - around 4-6 minutes in a deep fat fryer. If shallow frying, use oil in a pan on the hob for around 4 minutes each side.
  2. Oil the frying pan over a medium high heat with the olive oil. Add the onion & carrot and sauté until the onions are soft. Add the garlic and ginger and fry for 1 more minute, then add the curry powder, Chinese five spice, tomato paste, turmeric and soy sauce and stir to coat. Pour in the chicken stock, bring to a boil, then cover and simmer for 20 mins.
  3. Add sauce to a blender or a hand blender and blend until smooth.
  4. Once cooked, assemble with steamed rice and veggies of choice. And then tuck in! :)

Enjoy x

Recipe courtesy of @stephs_food_diaryÂ