Chicken Katsu Curry |
- 4 x skinless chicken breasts
- 50g plain flour
- 1 large egg
- 100g panko breadcrumbs
- 200ml sunflower oil
- Hot mounds of steamed rice for serving
- 3 tbsp sunflower oil
- 2 medium onions roughly chopped
- 25g chunk of root ginger peeled and finely chopped
- 4 garlic cloves sliced
- 1 tbsp medium curry powder
- 1/2 tsp ground star anise
- 1/2 tsp ground turmeric
- 20g plain flour
- 500ml chicken stock
- 2 tsp tomato purée
- Freshly ground black pepper
Method:-
Firstly make the sauce, heat the oil in a large saucepan and add the chopped onion, cover with lid and gently fry for 8-10 minutes until well softened, stirring occasionally. Remove the lid, increase the heat a little and cook for 3 more minutes until the onions are pale golden brown. Reduce the heat, add the ginger and garlic and simmer gently for 5 minutes stirring occasionally.
Stir the curry powder, star anise, turmeric and a few twists of ground black pepper into the onions. Cook for 2 minutes, stirring frequently. Sprinkle over the plain flour and stir well. Gradually add the chicken stock, stirring constantly until it's incorporated. Add the tomato purée and bring to a simmer, then cook for 5 minutes, stirring occasionally. Remove from the heat and blitz with a stick blender until smooth. Cover with cling film and set aside while you prepare the chicken.
One at a time place the chicken breasts on a board and cover with cling film. Bash the thickest part of the chicken with a rolling pin until the pieces have an even depth. Soft the flour on to a large plate. Beat the egg in a medium bowl until smooth. Sprinkle half the breadcrumbs over a small tray. Take a chicken breast and dust it in the flour. Shake off the excess flour and dip into the beaten egg then coat it in the breadcrumbs. Put the chicken on a tray whilst you coat the rest, adding the reserved breadcrumbs after coating two breasts. Chill for 30-60 minutes if you have time, as this will help the breadcrumb coating to set.
Pour the oil into a deep non-stick frying pan and set over a medium heat. Using tongs lower the chicken breasts into the hot oil and cook for 5-6 minutes each side until the chicken is crisp and golden. Five minutes before the chicken is ready pour the curry sauce into a pan and warm over a low heat. Slice the chicken breasts and serve on warmed plates with steamed rice and some hot sauce.
Stir the curry powder, star anise, turmeric and a few twists of ground black pepper into the onions. Cook for 2 minutes, stirring frequently. Sprinkle over the plain flour and stir well. Gradually add the chicken stock, stirring constantly until it's incorporated. Add the tomato purée and bring to a simmer, then cook for 5 minutes, stirring occasionally. Remove from the heat and blitz with a stick blender until smooth. Cover with cling film and set aside while you prepare the chicken.
One at a time place the chicken breasts on a board and cover with cling film. Bash the thickest part of the chicken with a rolling pin until the pieces have an even depth. Soft the flour on to a large plate. Beat the egg in a medium bowl until smooth. Sprinkle half the breadcrumbs over a small tray. Take a chicken breast and dust it in the flour. Shake off the excess flour and dip into the beaten egg then coat it in the breadcrumbs. Put the chicken on a tray whilst you coat the rest, adding the reserved breadcrumbs after coating two breasts. Chill for 30-60 minutes if you have time, as this will help the breadcrumb coating to set.
Pour the oil into a deep non-stick frying pan and set over a medium heat. Using tongs lower the chicken breasts into the hot oil and cook for 5-6 minutes each side until the chicken is crisp and golden. Five minutes before the chicken is ready pour the curry sauce into a pan and warm over a low heat. Slice the chicken breasts and serve on warmed plates with steamed rice and some hot sauce.
Recipe courtesy of Hairy Bikers Great Curries
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