Recipe 11 Chicken Katsu Curry

Chicken Katsu Curry. Yum. A colleague recently bought some for lunch from Wasabi and it made the whole office smell delicious, so I have been craving it for ages. I wanted to try and make it myself but didn't have any Panko breadcrumbs, which are really quite expensive to buy. But I came across this recipe, where it strangely suggested using cornflakes which are cheap! It seems an odd choice to coat chicken in, but you can never judge it until you try it.

Ingredients
1 tbsp groundnut or vegetable oil
1 onion, peeled and chopped
5 whole garlic cloves, peeled
2 carrots, peeled and chopped
2 tbsp plain flour
1 tbsp medium curry powder
600ml chicken stock
2 tsp honey
1 tbsp soy sauce
1 bay leaf
½ tsp garam masala
Salt and pepper
4 x 100g chicken breasts
100g flour, seasoned with lots of salt and pepper
1 free-range egg, beaten lightly
120g cornflakes, bashed in a pestle and mortar
5 spritzes olive oil
To serve

Japanese steamed rice
Salad
 1. Heat the oven to 200°C. To make the sauce, heat the oil in a small pan. Add the onion and garlic and sauté for 2 minutes, then throw in the carrot pieces and cook slowly for 10 minutes, with the lid on, giving the odd stir occasionally. You want to sweat the vegetables until softened and starting to caramelise.

2. Stir in the flour and curry powder and cook them for a minute. Slowly pour in the chicken stock bit by bit until combined (do it slowly to avoid getting lumps). Add the honey, soy and bay leaf then bring to the boil. Reduce the heat to a slow simmer and cook for 20 minutes. The sauce will have thickened and taken on all of the flavours, although you still need it to have a pouring consistency. Add the garam masala, salt and pepper, then pass the sauce through a sieve. (if you like a chunky sauce so feel free not to strain it.)

3. While the sauce is cooking, get on with the chicken. Lay the seasoned flour, egg and cornflakes on to separate plates. Coat the chicken breasts into the flour, then the egg and finally cover with the cornflakes.

4. Spritz with oil then put in the hot oven for 12-15 minutes. Slice the chicken diagonally then serve with Japanese steamed rice and salad.
 I would not normally have a chunky sauce, but felt bad about wasting the veggies, so had them. I made this only for myself and it wasn't too bad to divide, but I did find I wanted a little more sauce. However it tasted delicious! I was surprised how easy it was to make with ingredients that I already have in my cupboards....bonus!
Now onto the chicken. I was a bit skeptical about the cornflakes, but I was pleasently surprised with the texture and the taste it provided.
I served mine with some sticky rice (normal rice just soaked for 30 mins before cooking) and a spinach and celery salad.

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