Katsu Chicken Curry
A homemade, mild katsu chicken curry perfect for the whole family
Equipment
- 2 Saucepans
- 1 Oven
- 1 Blender optional
Ingredients
Curry Sauce
- 2 tbsp vegetable oil
- 1 medium onion
- 2 garlic cloves finely chopped
- 1 small piece of ginger grated
- 1 tbsp mild curry powder
- 1/2 tsp ground turmeric
- 1 tbsp plain flour
- 300 ml chicken stock can be substituted for vegetable
- 100 ml coconut milk
- 1 tsp light soy sauce
- 1 tsp honey
- salt and pepper to taste
Katsu Chicken
- 500 g chicken breast
- 2 eggs
- 100 g breadcrumbs
- 100 g plain flour
- 10 ml vegetable oil spray is easier
Rice
- 240 g white rice
Instructions
Prepare the chicken
- Flatten your chicken – I place clingfilm on top, and hit with a rolling pin
- Pre-heat oven to 190°C (170° fan)
- Weigh out your flour, egg, and breadcrumbs into separate bowls
- Dredge chicken in flour, then coat in egg, before covering in breadcrumbs and placing on a baking tray
- Once all breasts are breaded, place inside the oven to cook for 25-30 minutes or until golden brown and cooked through
Make the sauce
- Heat the oil in a saucepan and add the chopped onion. Cook until translucent
- Add the garlic and ginger and cook for a further minute
- Add the curry powder and turmeric and toast the spices for 30 seconds before adding the flour and cooking for a further minute
- Slowly add the stock, while stirring gently to avoid lumps
- Add the coconut milk, soy sauce, and honey before simmering for 10-15 minutes to reduce
- Optionally, blend using an immersion blender or traditional blender to ensure a smooth sauce
Boil the rice
- Weigh your rice into a saucepan, before washing until the water runs clear
- Add water to cover the rice by 1 knuckle, and simmer for 10 minutes
- If rice is cooked before everything else is ready, remove from the heat, drain, and leave with a lid on
Serve
- Add the rice to a bowl, before slicing the chicken into strips and adding on top
- Drizzle the sauce to coat