Saturday, 16 February 2013

Chicken Katsu Curry

If any of you have been to Wagamama's you will know how incredible their Katsu Curry is. I've been wanting try and make it myself for ages but couldn't find a simple enough recipe so when I saw this in the Yo Sushi cookbook we had to buy it. Here is my version of the recipe with a few changes (more curry sauce please!).

What you will need:
  • 2 chicken breasts (you can use thighs but make sure they're skinned and boned)
  • 50g plain flour
  • 1 egg, beaten
  • 75g panko bread crumbs
  • 50g butter
  • 1 onion, roughly chopped
  • 3 tbsp hot curry powder or 4-5 tbsp mild curry powder
  • 250ml of chicken or vegetable stock
  • 4 tbsp soy sauce
  • 5 tbsp mirin
  • 50ml vegetable oil
  • 2-3 tbsp cornflour, mixed with 6tbsp cold water
  • 2 small portions of rice
  • 1 large or 2 small naan breads
Serves 2

Give each piece of chicken a good bash with a pan to flatten them out then dust with the flour, dip in the egg, cover in the breadcrumbs and set aside. 
Put your rice in a pan, add water and set it boiling.
Melt the butter in a frying pan and sweat the onions over a low heat. When it is cooked add the curry powder and stock and bring to the boil.
Meanwhile heat the oil in another frying pan and add the chicken. You should cook the chicken for 5-7mins on each side, maybe a bit longer depending on how thick it is. 
Add the soy sauce and mirin to your onion mix, reduce the heat and simmer for 10 minutes. After 10 minutes is up check to see how your rice and chicken are doing and if they're nearly ready pop your naan bread under the grill.
Add the cornflour paste into the sauce and bring to a gentle boil for two minutes before turning off the heat. It should be a yoghurt-like consistency. 
Drain and rinse the rice, slice the chicken and arrange all on a plate.    


Top Tip:
- I got all these ingredients from a big Tesco's, I don't normally shop there but they have by far the best range of Asian foods.