Search Gerry's Kitchen

Friday, 3 August 2012

Recipe - Chicken Katsu Curry

I'm always on the lookout for easy to prepare meals that I can serve up quickly when I get home from work. At the weekend I don't mind spending time in the kitchen but after a long day in the office, I want to have dinner prepared and on the table in 20-30 minutes. Recently I stumbled upon this recipe for chicken Katsu curry that looked like it would fit the bill, and after a trip to my local Chinese grocer for some panko breadcrumbs, I had everything I needed to give this classic Japanese dish a go.
Ingredients (serves 2)
  • 2 chicken breasts
  • Seasoned flour
  • 1 egg, beaten
  • 100g panko breadcrumbs
  • 1 onion, finely diced
  • 2 garlic cloves, chopped
  • Small piece of ginger, finely chopped
  • Pinch of chili flakes
  • 1tbsp plain flour
  • 1tbsp curry powder
  • 350ml chicken stock
  • 100g basmati rice
  • Sesame oil
  • Dark soy sauce
Method



  1. Dip the chicken breasts in the seasoned flour, beaten egg, then cover all over with panko breadcrumbs. Put in the fridge for ten minutes before cooking. This will help the breadcrumbs stay on the chicken.
  2. Heat some oil in a frying pan then cook the chicken breasts for 2-3 minutes in each side before transferring to a baking tray and placing in a pre-heated oven at 180C for 20 minutes.
  3. To make the curry sauce, put the onion, garlic, ginger & chili flakes in a saucepan with a little olive oil. Cook for about 5 minutes. Add the flour & curry powder, stirring for a couple of minutes to stop the contents catching on the bottom. Add the chicken stock and bring to the boil, stirring continuously. Reduce the heat and continue to cook for 15 minutes. Using a stick blender or food processor, blend the sauce to a smooth consistency. Remove the sauce from the heat and set aside.
  4. Cook the rice in plenty of salted water before adding the peas for the last couple of minutes cooking. Drain the rice and peas before stirring through a splash of sesame oil and dark soy sauce.
Chicken Katsu Curry

                                                                     The chicken should now be cooked through and be a beautiful golden colour. Remove from the oven and slice the chicken into thick slices.To serve, spread a layer of the rice onto two plates, lay the crispy chicken slices over the rice and drizzle some of your homemade curry sauce over the top.

There is a little more effort involved in this meal than I would normally like on a work night but once the chicken is in the oven, there is plenty of time to carry out all of the other steps. The extra effort is definitely worth it though as I think that this was one of the tastiest meals that I have prepared in a long time and possible the closest that i have come to making a truly authentic dish.



3 comments:

Creative Fairy said...

Sounds delicious! What are panko breadcrumbs?

Chief Cook and Bottlewasher said...

Thanks for the feedback, This should help with the Panko, http://en.wikipedia.org/wiki/Bread_crumbs#Panko

Paul McCabe said...

Got ingredients in and oing this for Sunday dinner, can't wait!