INGREDIENTS
Curry Sauce
50g butter
1 onion
1 carrot
3 cloves of garlic
thumb sized piece of ginger
1-2 tbsp curry powder (depending
on how hot you like it)
1 tbsp ketchup
1/2 tbsp honey
1 tbsp miso paste
2 tbsp soy sauce
1 chicken stock pot (or cube)
1 heaped tsp Cornflour
Chicken Katsu
4 chicken breasts
300ml milk
100g plain flour
2 eggs
150g panko breadcrumbs
Vegetable oil
EQUIPMENT
Chopping board
Sharp Knife
Spatula
Saucepan
Frying pan
Mixing bowl
3 wide bowls
METHOD
Katsu curry sauce
1. Finely chop vegetables, garlic and ginger
2. Melt butter over medium heat.
3. Add onion and carrot and fry gently for 10 mins until soft.
4. Add garlic and ginger and cook for another 2-3 mins.
5. Add curry powder and continue to cook for 2 mins, stirring regularly
6. Add soy, ketchup and honey and miso paste. Cook for another few mins until you have a sticky sauce
We often enjoy chicken katsu curry eating out so here is our homemade version which is even better in our opinion.
Allow time to soak the chicken in milk as it will give you beautifully soft tender chicken. You can make the sauce separately and keep it chilled or frozen until you need it. We always have a pot in the freezer!
7. Dissolve the stock cube in 500ml hot water and add to the pan. Simmer covered for 30 mins. For the last 10 mins remove the lid and reduce the sauce volume slightly
8. Mix the Cornflour in a drizzle of cold water and stir until dissolved. Add to the sauce and stir. This will thicken the sauce
8. Take off the heat and let cool
9. Blitz in a blender until you have a smooth sauce
10. Reheat in a sauce pan when ready to use. Freeze any leftover sauce
Chicken Katsu
1. Take the chicken breasts. With your hand palm down on top of each using a sharp knife horizontally all the way through the breast so that you get 2 thin half breasts of chicken.
Serving
1. Once you've cooked all the Chicken and the sauce is warm put the chicken on the plates and spoon over the sauce.
2. Serve with rice, chips or potatoes and either some veg or salad. We had left over rice salad which worked a treat.
2. Add to a large bowl, covering in the milk and leave to soak in the fridge for at least 3 hours. This will give you really moist chicken.
3. Take 3 wide bowls (pasta bowls are ideal). Add the flour to one, the Egg to another and finally the breadcrumbs to the 3rd. Beat the egg with a fork. You are now set up to create the Chicken ready for frying.
4. This gets messy, but the kids love it! For each of the half chicken breasts, lay it in the flour both sides. Then do the same in the egg. Finally, dip both sides in the breadcrumbs until it is coated. Transfer to plate.
5. When you are ready to cook, get a large frying pan and fill the bottom in vegetable oil to a depth of about 1/2 cm. Heat over a medium-high heat.
6. When the oil is getting hot drop in a few breadcrumbs. If they start to sizzle the oil is ready to fry. A couple of pieces at a time put the chicken in the pan. Take care not to overcrowd the pan. Cook them for 3 mins each side until the breadcrumbs are golden brown. Remove when cooked and do the next batch. Keep warm in the oven.