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Chicken Katsu Curry
27m
Serves 1
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Chicken Katsu Curry
instagram.com
27m
Serves 1
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Directions
1
Slice chicken breasts in half, season with salt and pepper, and tenderize gently with a meat mallet.
2
In a pan, melt 3 tbsp of butter on medium heat.
3
Add 1 sliced white onion and 1 sliced shallot, saute for 7 minutes.
4
Add 2-3 diced carrots, and saute for 3-4 minutes.
5
Add 2 minced garlic cloves and a knob of minced ginger, saute for 2 minutes.
6
Add 1 grated apple and saute for 1 minute.
7
Add 1 tbsp of tomato paste and honey, salt, pepper, and 2 tbsp of flour.
8
Add 500ml of chicken stock, simmer, add 1 tsp MSG and a splash of Worcestershire sauce.
9
Add 1-2 golden curry cubes.
10
Simmer for 5-10 minutes, then blend with an immersion blender. Finish with a tbsp of butter.
11
Bread the chicken: Coat in flour, then beaten eggs, and finally panko bread crumbs.
12
Fry the cutlets in hot vegetable oil at 335°F until golden brown (4-5 minutes).
13
Let 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
knife
cutting board
meat mallet
frying pan
spatula
box grater
immersion blender
baking sheet
tongs
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