Delicious Japanese Katsu chicken that is crunchy and crispy on the outside and tender and juicy in the middle, served over white rice with an incredibly flavoursome curry sauce with loads of warm spices, curry powder, turmeric , garam masala, grated ginger and miso paste...
This comforting dish comes together so easily in less than 30 minutes and always hits the spot.
1. For the Curry sauce heat one tbsp oil in a saucepan over medium heat. Tip in the chopped onion and cook for 5 minutes or so until softened.
2. Next add in the chopped garlic and grated ginger, the curry powder, turmeric and graham masala and miso paste. Add a splash of the chicken stock so the spices don't burn and use a wooden spoon to combine all together, cook on low heat for 2-3 minutes.
3. Pour in the rest of the chicken stock and chopped carrot and bring to a simmer for about 15 minutes. Add in the flour and whisk until there are no clumps left.
4. Tip in the vinegar and soya sauce and honey into the sauce, stir and cook a further 5 minutes on low heat. Use a hand held electric blender or transfer the sauce into a blender to blitz until completely smooth.
5. For the Katsu place each chicken breast between two pieces of parchment paper and use a meat mallet or rolling pin to beat flat to a thickness of 3/4-1 inch.
6. Set up a prep station by placing combing the flour and salt and ground pepper in a shallow bowl and the whisked eggs in another bowl and the Panko breadcrumbs in a third shallow bowl or plate.
7. Dip one chicken breast in the flour mixture making sure it is evenly coated, and tip off the excess. Next dredge the chicken all over in the egg mixture again tipping off any excess and lastly dredge in the breadcrumbs. Set the chicken aside and repeat with the rest of the chicken pieces.
8. In a large non stick skillet heat just half the oil over medium heat and once hot enough place two chicken pieces in the pan until golden brown, about 3-4 minutes on one side then flip and cook a further 2-3 minutes on the opposite side. You may need more time or less time depending on the pan and heat. Repeat with the rest of the chicken.
9. Chop the chicken breasts into slices and serve with warm white rice garnished with some black sesame seeds and chopped green onions, some steamed broccoli and a generous amount of curry sauce.
0 servings
4