Chicken katsu curry

The Press and Journal (Inverness, Highlands, and Islands) - - Contents -


4 chicken breasts (about 150g each) 150ml sun­flower oil 1 large free-range egg, beaten 1tbsp soy sauce 100g panko bread­crumbs (avail­able in good su­per­mar­kets) 25g flour, sea­soned 300g sticky rice, cooked, to serve 6 spring onions, thinly sliced, to serve


1tbsp sun­flower oil 1 onion, finely chopped 2 gar­lic cloves, finely chopped 1 thumb-sized piece of fresh gin­ger, very finely chopped 1tbsp curry pow­der 1tsp ground turmeric

1/4tsp chilli pow­der 1tbsp tomato puree 500ml chicken stock 1tsp corn­flour 2tsp rice wine vine­gar 1tbsp honey 1tbsp soy sauce


make the sauce. Heat the oil in a pan over a medium heat, add the onion and fry for six min­utes be­fore stir­ring in the gar­lic and gin­ger; fry for one to two min­utes. Sprin­kle in the curry pow­der, turmeric, chilli pow­der and tomato puree and stir. 2Pour in the chicken stock and bring to a steady sim­mer. Cook for eight min­utes and then mix two ta­ble­spoons of the hot liq­uid with the corn­flour in a bowl un­til it is smooth. Pour this back into the pan along with the rice wine vine­gar, honey and soy sauce.

Cook for a fur­ther three min­utes un­til the sauce has thick­ened and then blitz un­til smooth with a hand­held stick blender. 3Put the chicken breasts on a

chop­ping board. Place a piece of parch­ment pa­per on top and, us­ing a rolling pin, bash the breasts to flat­ten them to a thick­ness of about 2-3cm. 4Heat the oil in a large fry­ing pan over a medium-high heat. Whisk to­gether the egg and soy sauce in a deep, flat bowl, and put the bread­crumbs and sea­soned flour in sep­a­rate bowls. Re­move the parch­ment pa­per and dip each breast first in the sea­soned flour, then in the egg mix­ture and fi­nally the panko bread­crumbs. 5Fry the crumbed chicken in the oil for five to six min­utes un­til golden brown and cooked all the way through. Re­move with a slot­ted spoon and trans­fer to a plate lined with kitchen pa­per. 6Slice the chicken and serve with the cooked sticky rice, spring onions and a gen­er­ous amount of curry sauce.

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