Chicken Katsu Curry

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

For the sauce

• 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.

Recipe courtesy of Hairy Bikers Great Curries