Chicken katsu curry


For a side salad, shave green cabbage on a mandolin and drizzle with a ginger-sesame oil-soy sauce dressing.

You'll need

8 skinless chicken thigh fillets For dusting: seasoned plain flour 2 eggs, lightly beaten For coating: panko crumbs For shallow-frying: peanut or grapeseed oil To serve: steamed rice To serve: thinly sliced spring onion   Katsu sauce 2 tbsp peanut or grapeseed oil 1 onion, thinly sliced 1 tbsp finely grated ginger 2 garlic cloves, finely chopped 1 tbsp curry powder 2 tbsp plain flour 600 ml chicken stock 60 ml (¼ cup) soy sauce 2 tsp honey 2 tsp rice vinegar 1 tsp garam masala

Method

  • 01
  • For katsu sauce, heat oil in a saucepan over medium-high heat, add onion, ginger and garlic and sauté until tender (3-4 minutes). Add curry powder, stir until fragrant, then stir in flour and cook until sandy (1-2 minutes). Gradually whisk in stock, add soy sauce and honey and simmer, whisking occasionally, for about 10 minutes. Stir in rice vinegar and garam masala and keep warm.
  • 02
  • Meanwhile, preheat oven to 220C. Dip chicken in flour, then egg, then panko crumbs, shaking off excess in between. Heat oil in a large frying pan and fry chicken, turning occasionally, until golden (3-4 minutes). Transfer to oven until cooked through (3-4 minutes). Serve with steamed rice, and topped with katsu sauce and spring onion.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2014

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