Chicken Katsu Curry
Directions
- 1Slice chicken breasts in half, season with salt and pepper, and tenderize gently with a meat mallet.
- 2In a pan, melt 3 tbsp of butter on medium heat.
- 3Add 1 sliced white onion and 1 sliced shallot, saute for 7 minutes.
- 4Add 2-3 diced carrots, and saute for 3-4 minutes.
- 5Add 2 minced garlic cloves and a knob of minced ginger, saute for 2 minutes.
- 6Add 1 grated apple and saute for 1 minute.
- 7Add 1 tbsp of tomato paste and honey, salt, pepper, and 2 tbsp of flour.
- 8Add 500ml of chicken stock, simmer, add 1 tsp MSG and a splash of Worcestershire sauce.
- 9Add 1-2 golden curry cubes.
- 10Simmer for 5-10 minutes, then blend with an immersion blender. Finish with a tbsp of butter.
- 11Bread the chicken: Coat in flour, then beaten eggs, and finally panko bread crumbs.
- 12Fry the cutlets in hot vegetable oil at 335°F until golden brown (4-5 minutes).
- 13Let rest for 3-4 minutes, slice, and plate with rice, curry sauce, furikake, pickled cabbage, and spring onions.
Ingredients
- 2 chicken breasts
- 2 pinches sea salt
- 2 pinches black pepper
- 3 tbsp unsalted butter
- 1 white onion
- 1 shallot
- 3 diced carrots
- 2 cloves minced garlic
- 1 knob finely minced ginger
- 1 peeled and grated apple
- 1 tbsp tomato paste
- 1 tbsp honey
- 2 tbsp all purpose flour
- 500 ml chicken stock
- 1 tsp MSG
- 1 splash Worcestershire sauce
- 2 S&B Golden Curry cubes
- 1 tbsp unsalted butter
- 1 cup all-purpose flour
- 1 cup panko bread crumbs
- 2 eggs
- 1 cup vegetable oil
- 1 cup sushi rice
- 1 sprinkle furikake
- 1 portion pickled red cabbage
- 1 portion spring onions
Equipment
knifecutting boardmeat malletfrying panspatulabox graterimmersion blenderbaking sheettongs
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