Chicken Katsu Curry
Makes / serves: 4 portions
Draft recipe
Method
- Pound chicken to an even thickness.
- Coat in flour, beaten egg and panko.
- Shallow-fry over medium heat, turning, until golden and centre reaches 75°C.
- Rest then slice.
- Serve with cooked rice and hot katsu sauce.
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Components and suggested sides, shown with their own batch quantities.
Katsu Curry Sauce
4 portions. Use the amount specified in the main recipe.
- 1 carrot.
- 1 onion.
- 1 tbsp oil.
- 3 garlic cloves.
- 15g ginger.
- 1 tbsp tomato purée.
- 1 tbsp apple sauce.
- 2 heaped tsp mild curry powder.
- 1 heaped tbsp flour.
- approximately 500–650ml chicken stock.
- 1–2 tbsp soy sauce or ketjap manis to taste.
- Peel and chop carrot and onion; soften in oil.
- Add garlic and ginger until fragrant.
- Add purée and apple sauce and fry until caramelised.
- Stir in curry powder until fragrant, then flour and cook out the raw taste.
- Add stock gradually, simmer until carrot tender and sauce thick.
- Blend smooth and season with soy or ketjap manis.
Plain Basmati Rice
4 side portions. Use the amount specified in the main recipe.
- 240g basmati rice.
- 600ml water.
- pinch salt.
- Rinse rice and drain.
- Put in a saucepan with water and salt.
- Bring to boil, cover tightly, turn to lowest heat for 10 minutes.
- Turn off and leave covered on the same ring for 10 minutes, then fluff.
- Adjust only if your pan or hob behaves differently.