Katsu Curry

Chances are if you have been to Wagamama you know about the Katsu Curry. Yes it's essentially a chicken curry but the addition of wonderfully crispy fried chicken takes the humble chicken curry to new heights. The panko breadcrumbs are the key ingredient as their texture ensures a light a crispy coating that absorbs less oil than regular breadcrumbs. Add a wonderfully rich and creamy Japanese style curry and you have the ultimate in comfort food. I served with fresh Basmati rice but the addition of freshly fried fries would make the ultimate 'half and half'!

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SWANKINGREDIENTS

Serves 3

  • Japanese Curry Cubes 3
  • Chicken Breasts 4
  • Onions 2
  • Soy Sauce 3 Tablespoons
  • Garlic 2 Cloves
  • Eggs 2
  • Cornflour (to coat Chicken)
  • Panko Bread Crumbs 50g
  • Basmati Rice 1 Cup
  • Vegetable Oil
  • Knob of butter
  • Fresh Parsley (to garnish)
  • Sesame Seeds (to garnish)
  • Boiling water 500ml

 

METHOD

Start by making the base for the curry sauce by roughly chopping the onions and frying in two tablespoons of vegetable oil. Fry on medium heat for 3 minutes before adding the soy and garlic. Fry for a further 3 minutes then add the curry cubes and 500 ml of boiling water. Stir until the sauce has thickened and coats the back of a spoon.

For the crunchy chicken coating use panko breadcrumbs which can be bought at most major supermarkets. In order for the breadcrumbs to stick to the chicken you will need to use both flour and beaten eggs. The idea is that the flour sticks to the chicken, the egg sticks to the flour and the breadcrumbs stick to the chicken.

For the chicken to be excellently moist and the coating golden the chicken needs to be fairly thin otherwise the breadcrumbs will burn before the chicken is fully cooked. I cut each breast into three by removing the 'mini breast' and slicing the breast in half lengthwise.

Heat a thick based frying pan with 3 tablespoons of vegetable oil and a knob of butter. If you can avoid it refrain from using olive oil as the solids tend to burn under frying. Cook each piece of chicken for one minute each side until golden brown.

Once cooked place the chicken on some kitchen roll to absorb the excess fat. Slice the breasts and serve with freshly cooked basmati rice and the katsu curry sauce.

Hope you enjoy, Paul

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