Chicken Katsu Curry
Equipment
- Saucepan
- Wooden spoon
- Hand-held stick blender or food processor
- Chopping board
- Parchment paper
- Rolling pin
- Large frying pan
- Slotted spoon
- Kitchen paper
Ingredients
- 4 chicken breast
- 150 ml sunflower oil
- 1 egg large, beaten
- 100 g panko breadcrumbs
- 25 g plain flour seasoned
- 300 g (glutinous) sticky rice cooked, to serve
- 6 spring onion thinly sliced, to serve
For the curry sauce
- 1 tbsp sunflower oil
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 1 thumb-sized piece fresh ginger very finely chopped
- 1 tbsp medium curry powder
- 1 tsp ground turmeric
- ¼ tsp chilli powder
- 1 tbsp tomato purée
- 500 ml chicken stock
- 2 tsp rice wine vinegar
- 1 tbsp honey
- 1 tbsp light soy sauce
Instructions
- First make the sauce: Peel and finely chop the onion, garlic and ginger.
- Heat 1 tbsp of the oil in a pan over a medium heat, add the onion and fry for 6 minutes before stirring in the garlic and ginger; fry for 1–2 minutes. Sprinkle in the curry powder, turmeric, chilli powder and tomato purée. Cook for a minute or two
- Pour in the chicken stock and bring to a steady simmer. Cook for 8 minutes and then add the honey, soy sauce and rice wine vinegar. Cook for a further 3 minutes until the sauce has thickened and then blitz until smooth with a hand-held stick blender.
- Meanwhile, cook the sticky rice by rinsing the rice in a sieve under cold running water then adding to a saucepan with with 400ml cold water. Bring the rice to a boil then turn the heat down to a simmer and cover with a lid. Cook for 10 minutes until the water is absorbed. Turn off the heat and leave the lid on to sit for at least 10 minutes before serving
- Put the chicken breasts on a chopping board, place a piece of parchment paper on top and, using a rolling pin, bash the breasts to thin them to a thickness of about 2–3cm/ 3/4" -1".
- Prepare a plate of flour seasoned well with salt and pepper. Another dish with the whisked egg and a third dish with the breadcrumbs. Heat the remaining oil in a large frying pan over a medium-high heat. Dip each breast in the seasoned flour, then in the egg mixture and finally, the panko breadcrumbs.
- Fry the crumbed chicken in the oil for 5–6 minutes until golden brown and cooked all the way through. Remove with a tongs and transfer to a plate lined with kitchen paper.
- Slice the chicken and spring onions and serve with the cooked sticky rice and a generous amount of curry sauce.
Notes
In recent years, Ireland has become known as a serious food destination. As a nation, we know how to have a good time and as a result... we have a few dirty food secrets. Take, for example, the 3-in-1 – an infamous concoction of curry sauce, chips and fried rice – a favourite of late-night Dublin. While I’m not comparing this katsu curry to the 3-in-1, it does have similar qualities: spicy curry sauce and crispy chicken all served with sticky rice. Let’s just say it hits the spot, late night or not
Nutrition
Calories: 469kcal
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