Chicken Katsu Curry
I generally like to make everything in my kitchen from scratch, there are some dishes that require a little cheating, like this chicken katsu curry. A few months ago I decided I would like to try and make this from scratch so I did a little research into making the curry base. I quickly learned that this was going to have to be one of the dishes in my repertoire that got a little help from store bought base, and I have to say, I’m ok with that! The S&B brand curry base I use for this dish tastes so good and authentic, I have no problem with using it. It also makes this dish very quick to make, so I ensure I always have some in the pantry, ready for emergency entertaining!
•1 8.4 oz packet of S&B brand Golden Curry Sauce Mix
•6 cups water
•1 large brown onion, cut into large chunks
•1 tablespoon peanut oil
•2 large carrots, peeled and cut into bite size chunks
•2 large potatoes, peeled and cut into bite size chunks
•Steamed rice, to serve
•Japanese pickles, to serve
•4-6 chicken thighs (boneless and butterflied), you may use chicken breasts if desired
•2 eggs, lightly beaten
•1/4 cup potato flour (can substitute with plain flour if desired)
•Salt & pepper to taste
•1 cup Japanese panko bread crumbs
•Peanut oil, for frying
1.In a large pot, saute the onions in the peanut oil over medium heat until the onions turn translucent.
2.Add the potatoes and carrots and cook for a further 5 minutes.
3.Add the water, cover with a lid, reduce heat and simmer for 15 minutes, or until the potatoes and carrots are cooked through. (Use this time to make the fried chicken katsu.)
4.Remove from heat and add the S&B curry sauce cubes. Stir with a wooden spoon until the cubes have dissolved. Return to heat and simmer for a further 5 minutes, stirring constantly.
5.Serve with steamed rice, fried chicken katsu and Japanese pickles.
1.Heat enough peanut oil in a deep fry pan to shallow fry the chicken in two batches.
2.Meanwhile, season the flour with salt and pepper and then coat each piece of chicken with the seasoned flour, shaking off any excess.
3.Dip the chicken in the egg and then coat with the breadcrumbs.
4.Fry until crispy and golden brown on each side.
5.Drain on absorbent paper to remove excess oil and then cut into pieces to serve with the curry and rice.