Welcome to Island Eats, the place where you can find yummy recipes every Sunday. This week we have the Chicken Katsu Curry. Katsu Curry is delicious and is one of Japan’s most popular dishes. It’s heart is Indian Spices, which were bought through the spice trade to Britain. The spices were then combined with french thickening techniques creating a roux (fat and flour) – and that is how the Katsu Curry was born. Katsu was traditionally made with pork but you can substitute for chicken which tastes just as good!
Cooking Time: 1 Hour 30 Minutes, plus marinating
4 x 150g Free-range skinless, boneless chicken breasts
2 Heaped teaspoons medium curry powder
2 Garlic Cloves
120g Panko Breadcrumbs
300g Mug of Basmati Rice
25g Creamed Coconut
2 Litres of Vegetable Oil
2 Garlic Cloves
1 Small Piece of Ginger
1 Medium Carrot
30g Fresh Coriander
1 Teaspoon of; Garam Masala , Medium Curry Powder and Turmeric
2 Heaped tablespoons of Plain Flour
1 Heaped teaspoon of Mango Chutney
1 Red Onion
1 Fresh Red Chili
- Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour the buttermilk over the top, add the curry powder and a pinch of sea salt, crush in the garlic and then toss to coat the chicken. Cover and let marinate in the fridge for at least 2 hours.
- Sprinkle the breadcrumbs onto a tray. Remove the chicken from the buttermilk, shake off the excess, then press them down to ensure they stick and flatten a little more. Keep in the fridge until you’re ready to cook.
- For the sauce, peel the onion, garlic, ginger and carrot, then finely chop the coriander stalks (reserving the leaves).
- Fry in a large pan on a medium low heat with 1 tablespoon of olive oil and the spices for 15 minutes or until starting to caramelize, stirring regularly.
- Stir in the flour, then the mango chutney. Pour in 800ml of boiling water and leave to boil away for 15 minutes, or until reduced to a nice sauce consistency, stirring occasionally. Taste, season and add more mango chutney if needed.
- Meanwhile, place 300g of rice in a medium pan with 600ml of boiling water and a good pinch of salt. Break in the creamed coconut and mix together. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off and leave the lid on.
- Make a quick pickle by peeling and very finely slicing red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. De-seed and finely slice the chili and add to the bowl, then mix it all together.
- Just under half fill a large sturdy pan with vegetable oil, the oil should be 8cm deep, but never fill your pan more than half way – place on a medium to high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden.
- Carefully lower your chicken in the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
- Alternatively, drizzle 2 tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for 10 minutes, or until golden and cooked through, turning after 6 minutes and drizzling with an extra 2 tablespoons of oil as you turn.
- To serve, put a quarter of rice into a small bowl, press to compact and turn out on to a plate, the repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and coriander leaves.