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Chicken katsu curry
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Total Time:
1 hour 30 minutes
Indulgent Japanese katsu curry, a fusion of Indian spices with a French-influenced sauce thickened with a roux, traditionally made with pork but delicious with chicken too.
Ingredients:
  • 4 x 150g free-range skinless boneless chicken breasts
  • 250 ml buttermilk
  • 2 heaped teaspoons medium curry powder
  • 2 cloves of garlic
  • 120 g panko breadcrumbs
  • 1 mug of basmati rice (300g)
  • 25 g creamed coconut
  • 2 litres vegetable oil
  • 1 onion
  • 1 thumb-sized piece of ginger
  • 1 medium carrot
  • 1 bunch of fresh coriander (30g)
  • olive oil
  • 1 teaspoon each garam masala medium curry powder, turmeric
  • 2 heaped tablespoons plain flour
  • 1 heaped teaspoon mango chutney
  • 1 red onion
  • 1 lemon
  • 1 fresh red chilli
Instructions:
  • Flatten each chicken breast by pressing down firmly. Place in a bowl, pour buttermilk over them, add curry powder, a pinch of sea salt, crushed garlic, then toss to coat. Marinate in the fridge for at least 2 hours, preferably overnight. Sprinkle breadcrumbs on a tray. Coat the chicken in breadcrumbs, pressing down to stick and flatten a bit more. Keep in the fridge until ready to cook. For the sauce, chop onion, garlic, ginger, carrot, and coriander stalks. Fry in olive oil with spices until caramelized. Stir in flour and mango chutney. Add boiling water and simmer until sauce thickens. Adjust seasoning with more chutney if needed. Cook rice with creamed coconut in boiling water. Make a quick pickle with red onion, lemon zest, lemon juice, salt, and chili slices. Heat vegetable oil in a pan. Fry chicken until golden and cooked. Alternatively, cook chicken in a non-stick pan until golden. Serve by pressing rice into bowls, then invert onto plates. Place chicken beside rice, cover with sauce, and top with pickle and coriander leaves.

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