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Easy Chicken Katsu Curry
Easy Chicken Katsu Curry recipe!
Japanese katsu uses fried breaded chicken and let me tell you it gives it a such a lovely crunchy texture. Have you ever had Chicken Katsu Curry at that famous franchise that starts with a W and ends in mama? Well this is just about the same.
It’s something a little different and yes it’s fried chicken. But only 2 Tablespoons of vegetable oil and it is chicken so not horrendously bad. The sauce is a bit of a faff but it’s well worth it. The next time I make it, now I know it works, I will make twice the amount and freeze half for the next time I make it.
I also reckon the sauce would be great with breadcrumbed vegetables, next time I think I’ll have a go at this.
So enjoy , have a go and let me know how you get on with this Easy Chicken Katsu Curry! Please drop me a comment below the recipe, it encourages others to make it and I love to get your comments, always.
(I was given the Meat Tenderiser by JosephJosepth to review such cool kitchen stuff)
- 1 Tablespoon Vegetable oil (I used Rape seed)
- 1/2 Onion, peeled and finely sliced
- 2 cm piece Ginger, finely grated
- 1 Garlic clove, crushed
- 2 Teaspoons Madras Curry Paste (I used Patak) – or 2 Teaspoons Curry powder
- 1 Tablespoon Plain Flour
- 300ml (1/2 pt) Chicken Stock, warm
- 1 Tablespoon Soy Sauce
- 2 Teaspoons honey
- 1 Teaspoon Rice Vinegar
- 1/2 tsp Garam Masala
- 2 skinless Chicken Breasts
- 50g Plain Flour, seasoned with salt & pepper
- 1 Free-Range Egg, lightly beaten
- 75g Panko Breadcrumbs, I made my own by roughly grating stale bread
- 2 Tablespoons Vegetable Oil, for frying (Rape seed is good)
- Rice, I used long grain and wild, however much you like
Pre-heat oven 220C / 425F /Gas 7
- Heat the oil in a saucepan over a medium heat, add the onion, ginger and garlic and sauté for three to four minutes until tender.
- Add the curry paste or powder and stir, next add the flour and cook for one to two minutes.
- Gradually whisk in the warm stock a little at a time, add the soy sauce and honey and simmer, string often, for about 10 minutes.
- Finally stir in the rice vinegar and garam masala. Keep warm.
- Pop your chicken breasts on a board and hammer with your meat hammer, I was given a lovely one to try from JosephJoseph and it was great, I used the flat side and managed to get my chicken breast about 2cm thick and still a nice shape! (AND it’s dishwasher safe and all their stuff is so stylish have a look here JosephJoseph – Cool Kitchen Stuff! )
- Next dip the flattened chicken breasts in flour, then egg, then breadcrumbs, making sure to shake off any excess in between.
- Heat the vegetable oil in a large frying pan and fry chicken, turning occasionally, until golden (3-4 minutes).
- Transfer to a baking tray and cook in the oven until cooked through (approx. 10 minutes).
- When you are ready to serve prepare your rice, heat your edamame beans (I used the microwave for a couple of minutes)
- Remove chicken from the oven and carefully slice the chicken, serve with rice and edamame beans
- Top with Katsu sauce, dig in and enjoy!