Chicken katsu curry

The Coffs Coast Advocate - - TASTE - Recipe by Ka­t­rina Wood­man Photo by Jeremy Si­mons

serves / 4 prep / 10 min­utes cook / 20 min­utes

In­gre­di­ents 4 small (180g each) chicken breast fil­lets 40g (1⁄4 cup) plain flour

1 egg, lightly whisked

70g (1 1⁄4 cups) panko bread­crumbs 750ml (3 cups) wa­ter

100g packet golden curry sauce mix Grape­seed oil, to shal­low-fry Steamed rice, to serve (op­tional) CAB­BAGE SALAD: 2 tbsp rice wine vine­gar

2 tsp caster sugar

2 tsp sesame oil

1⁄4 (about 400g) green cab­bage, thinly sliced 2 green shal­lots, thinly sliced di­ag­o­nally 1 fresh long red chilli, thinly sliced di­ag­o­nally

1. Place the chicken on a chop­ping board and cover with plas­tic wrap. Us­ing the palm of your hand, gen­tly press chicken to flat­ten slightly. Dis­card plas­tic. Place the flour on a plate. Sea­son. Place egg in a shal­low bowl and bread­crumbs on a sep­a­rate plate. Dip chicken in flour and shake off ex­cess. Dip in egg, then bread­crumbs, press­ing firmly to coat. Trans­fer to a plate lined with bak­ing pa­per. Place in the fridge un­til re­quired.

2. For the cab­bage salad, place the vine­gar, sugar and sesame oil in a large heat­proof bowl. Mi­crowave on high for 30 sec­onds or un­til sugar dis­solves. Sea­son well. Add cab­bage, shal­lots and chilli. Toss to com­bine.

3. Bring the wa­ter to the boil in a fry­ing pan over medium heat. Crum­ble in the curry sauce mix and whisk to com­bine. Re­duce heat to low. Cook, whisk­ing oc­ca­sion­ally, for 5 min­utes or un­til smooth and thick­ened. Keep warm.

4. Add enough oil to a large, deep fry­ing pan to come 2cm up the side. Heat over medium heat. Cook the chicken, in 2 batches, turn­ing, for 6-7 min­utes or un­til golden and cooked through. Trans­fer to a plate lined with pa­per towel to drain. Thickly slice. Serve with curry sauce, cab­bage salad and rice, if us­ing.

TIP: If you’re strapped for time but won’t com­pro­mise on taste, this chicken curry is ex­actly what you need – per­fect for mid­week din­ners.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.