Chicken Katsu Curry
Cooked for the first time tonight thanks to Wagamama sharing their recipe on The Daily Mail. A family pleaser, very nice indeed.
- 2-3 tbsp of vegetable oil
- 1 large onion, finely chopped
- 6 garlic cloves, crushed
- 4 cm piece of ginger, fine chopped
- 2 tsp of turmeric
- 4 tbsp curry powder
- 2 tbsp plain flour
- 750ml chicken or vegetable stock
- 250ml coconut milk
- 2 tsp light soy sauce
- 2 tsp sugar
The Breaded Chicken
- Vegetable oil
- 6 skinless chicken breasts,
- 100g plain flour
- 4 eggs, lightly beaten
- 200g panko breadcrumbs
- Rice, jasmine or basmati or whatever you like
In a pan, sauté the onion, garlic, ginger for s few minutes (around 3 or 4) in vegetable oil. Then add the curry powder and turmeric. Cook for a while (2 mins) to allow spices to bloom. Then add the flour and cook for a minute. Add the stock, stir in and it will thicken. Then add the coconut, soy sauce and sugar. Cook on low heat for 20 mins. Remove from heat and let cool. Blitz with a stick blender until smooth. For the purists and maximum smoothness, pour sauce through sieve. We skip this as it is smooth enough for us.
Using a very sharp knife, cut the chicken filet in half, opening it like a book, season with salt and pepper. Take each piece in a Ziploc bag and hammer out to 1 cm thickness. Dredge in flour, shack off excess, dip in egg wash and cover in panko. Heat some olive oil in a pan and cook each side of chicken for 3 mins until golden. Clean out pan and cook each batch of chicken in clean hot oil.
Cut chicken into stripes and plate on bed of rice. Pour over some curry sauce. Serve with poppadoms, chutney and a dressed green salad.