Chicken Katsu Curry

Serves
Curry Sauce

1 tsp Coriander seeds 1 tsp Cinamon stick
1 tsp Cumin seeds
1 tsp Black pepper corns
1 tsp Ground Cumin
1 tsp Garam marsla
1 tsp Tumeric
2 tsp Curry powder

2 red chillis
1 thumb Ginger
8 cloves Garlic
50 ml Vegetable oil

2 Onions (sliced)
50 ml Vegetable oil
Salt
1 Tin Plum tomatoes
1 Tin coconut milk
300ml Chicken stock
2 tbsp Honey
Salt

Chicken

2 Large Chicken Breasts (or 4 small)
100g Flour (seasoned with salt & pepper)
2 Eggs
100g Panko breadcrumbs
Salt and Pepper

Sushi rice

300g Sushi rice
450g Water

To Finish

1 small white cabbage
2 litres vegetable oil
2 limes
Salt

Curry Sauce

Start by toasting the whole spices in a dry pan until fragrant and grind in a pestle and mortar, mix with ground spices.
Next up make the chilli, ginger and garlic paste, place all the ingredients in a blender and blend until a paste.
Now on to the cooking.
In a large saucepan set over a medium heat, add a good glug of vegetable oil and add the sliced onions, sweat down the onions for 10 minutes until soft and lightly caramelised, then add in the chilli, ginger, garlic paste and cook out for 2 minutes.
Then add in the spices and cook out for 2 minutes
Then add in the tinned tomatoes and cook for 5 minutes
Then add the coconut milk, chicken stock and honey, reduce until it is nice and thick 10-15 minutes.
Place in a blender and blend until really smooth.
Reserve until ready to use.

Chicken

Cut the chicken breast in half and flatten between cling film until about 5mm thick.

Set up the breadcrumb section

Seasoned flour, Beaten egg and panko breadcrumbs

Place the chicken breast first in the flour, then the egg and finally the panko. Place on a tray and keep in the fridge until ready to fry.

Sushi Rice

Rinse the rice well in cold water and then drain

Soak the rice for 30 minutes in 450ml water.

After 30 mins bring the rice to the boil, place a lid on and cook for 10 minutes on a very low heat, then turn off the heat and allow the rice to steam for 5 minutes.
Finally remove the lid and using the back of a wooden spoon gently chop the rice so it is separated.


To Finish

Cut the cabbage in quarters and remove the root.
Shave each quarter very finely on a mandolin.
Make sure the rice and the curry sauce are hot.
Pace the vegetable oil in a large saucepan, and bring to 180°C.

Fry the chicken in the vegetable oil until golden brown, approximately 2 minutes, once the chicken is cooked, place on a tray lined with kitchen paper to drain the excess oil.
Carve the chicken breast into strips (use a bread knife) and season with flaked sea salt.

To plate, add a good spoon of sushi rice, place the chicken on top, cover the chicken with the curry sauce and add a good handful of raw cabbage. Serve with a fresh lime.


Ingredients

Curry Sauce

1 tsp Coriander seeds 1 tsp Cinamon stick
1 tsp Cumin seeds
1 tsp Black pepper corns
1 tsp Ground Cumin
1 tsp Garam marsla
1 tsp Tumeric
2 tsp Curry powder

2 red chillis
1 thumb Ginger
8 cloves Garlic
50 ml Vegetable oil

2 Onions (sliced)
50 ml Vegetable oil
Salt
1 Tin Plum tomatoes
1 Tin coconut milk
300ml Chicken stock
2 tbsp Honey
Salt

Chicken

2 Large Chicken Breasts (or 4 small)
100g Flour (seasoned with salt & pepper)
2 Eggs
100g Panko breadcrumbs
Salt and Pepper

Sushi rice

300g Sushi rice
450g Water

To Finish

1 small white cabbage
2 litres vegetable oil
2 limes
Salt

Ingredients

Curry Sauce

1 tsp Coriander seeds 1 tsp Cinamon stick
1 tsp Cumin seeds
1 tsp Black pepper corns
1 tsp Ground Cumin
1 tsp Garam marsla
1 tsp Tumeric
2 tsp Curry powder

2 red chillis
1 thumb Ginger
8 cloves Garlic
50 ml Vegetable oil

2 Onions (sliced)
50 ml Vegetable oil
Salt
1 Tin Plum tomatoes
1 Tin coconut milk
300ml Chicken stock
2 tbsp Honey
Salt

Chicken

2 Large Chicken Breasts (or 4 small)
100g Flour (seasoned with salt & pepper)
2 Eggs
100g Panko breadcrumbs
Salt and Pepper

Sushi rice

300g Sushi rice
450g Water

To Finish

1 small white cabbage
2 litres vegetable oil
2 limes
Salt

method

Curry Sauce

Start by toasting the whole spices in a dry pan until fragrant and grind in a pestle and mortar, mix with ground spices.
Next up make the chilli, ginger and garlic paste, place all the ingredients in a blender and blend until a paste.
Now on to the cooking.
In a large saucepan set over a medium heat, add a good glug of vegetable oil and add the sliced onions, sweat down the onions for 10 minutes until soft and lightly caramelised, then add in the chilli, ginger, garlic paste and cook out for 2 minutes.
Then add in the spices and cook out for 2 minutes
Then add in the tinned tomatoes and cook for 5 minutes
Then add the coconut milk, chicken stock and honey, reduce until it is nice and thick 10-15 minutes.
Place in a blender and blend until really smooth.
Reserve until ready to use.

Chicken

Cut the chicken breast in half and flatten between cling film until about 5mm thick.

Set up the breadcrumb section

Seasoned flour, Beaten egg and panko breadcrumbs

Place the chicken breast first in the flour, then the egg and finally the panko. Place on a tray and keep in the fridge until ready to fry.

Sushi Rice

Rinse the rice well in cold water and then drain

Soak the rice for 30 minutes in 450ml water.

After 30 mins bring the rice to the boil, place a lid on and cook for 10 minutes on a very low heat, then turn off the heat and allow the rice to steam for 5 minutes.
Finally remove the lid and using the back of a wooden spoon gently chop the rice so it is separated.


To Finish

Cut the cabbage in quarters and remove the root.
Shave each quarter very finely on a mandolin.
Make sure the rice and the curry sauce are hot.
Pace the vegetable oil in a large saucepan, and bring to 180°C.

Fry the chicken in the vegetable oil until golden brown, approximately 2 minutes, once the chicken is cooked, place on a tray lined with kitchen paper to drain the excess oil.
Carve the chicken breast into strips (use a bread knife) and season with flaked sea salt.

To plate, add a good spoon of sushi rice, place the chicken on top, cover the chicken with the curry sauce and add a good handful of raw cabbage. Serve with a fresh lime.


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