Name: Chicken katsu curry
Yield: 4
Ingredients: 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

Ingredients

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

Main

1.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.

2.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.

Styling by Emma Knowles

Styling by Lucy Tweed