Ever wondered how to make Chicken Katsu Curry? Here’s how 🙌🏻

Ever wonder how to make Chicken Katsu Curry? Here’s How 🙌🏻
Chicken Katsu Curry
5 Portions
Panko Chicken
5 x Skinless Chicken Breast
100g x Plain (all-purpose) Flour
200g x Panko Breadcrumbs
2 to 4 x Eggs (Beaten)
Salt & Black Pepper
Oil for Deep frying
1. Butterfly each chicken breast and season on each side with salt and pepper.
2. Coat the chicken first in flour, then eggs and finally panko breadcrumbs until fully coated.
3. Heat the oil for deep frying to 180°C and cook for 5 minutes turning halfway through the cooking time.
Katsu Curry Sauce
30ml x Olive Oil
1 x Large Brown Onion (finely sliced)
1 x Large Carrot (peeled & grated)
6 x Cloves of garlic (finely grated)
20g x Fresh Ginger (Finley grated)
30g x Plain (all-purpose) Flour
15g x Mild Curry Powder
5g x Turmeric
300ml x Chicken Stock
250ml x Coconut Milk
40g x Honey
30ml x Soy Sauce
Juice of Half a Lemon
1. Heat the olive oil in a saucepan over medium heat and add in the sliced onion and grated carrot. Cook until the onions are soft and translucent. This will take 5 to 10 minutes.
2. Add in the garlic and ginger, stir and cook for 1 minute before adding in the plain flour, curry powder and turmeric. Stir until well combined and it resembles a paste-like consistency. Cook for a further 1 minute.
3. Gradually add in the chicken stock and coconut milk stirring continuously. Bring to a simmer and stir in the honey and soy sauce. Simmer for 5 minutes.
4. Blend the sauce until smooth and pass it through a sieve if you would like it extra smooth but this is optional.
5. Finally taste the sauce and adjust the sweetness and saltiness with more honey or soy sauce if needed. Squeeze in the juice of half a lemon to really bring the flavours to life.
The Rice
300g x White Rice
600ml x Water (cold)
Pinch of Salt
1. Wash the rice under running cold water until the water runs clear. Drain well.
2. Place into a pan with 600ml of water and a pinch of salt.
3. Place over medium heat and bring to a simmer. Place on a lid and reduce the heat to low. Cook for 15 minutes and turn off the heat, allow to sit for a further 5 minutes before fluffing up with a fork.
To Serve
1 x Spring Onion (optional)
1 x Red Chilli (optional)
2 tsp x Sesame Seeds (optional)
1. Slice the fried chicken into chunky slices and share both the rice and chicken over 5 airtight containers equally. Finish each potion with a sprinkle of sliced spring onion, red chilli and sesame seeds (this is optional but it looks nice and tastes good) Keep the sauce separate and share equally over 5 portion pots.
#chickenkatsucurry #katsucurry #shorts

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