Chicken Katsu Curry
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Chicken Katsu Curry
Recipe By Michael Weldon
Ingredients
Katsu Chicken
2 Coles chicken breasts, cut in half and pounded thin
2 cups panko breadcrumbs
4 free range eggs
1 cup Coles plain flour
1 tbs sesame seeds
sea salt
Curry Sauce
2 tbs Patak’s tikka masala paste
2 tbs olive oil
1 brown onion, diced
1 thumb size piece of ginger, diced
2 garlic cloves
400 g Coles coconut cream
splash of water
½ apple, sliced thin
½ fennel, sliced thin
½ bunch coriander, stem chopped, leaf for garnish
2 tbs Patak’s mango chutney
sea salt
To Serve
side of cooked rice
pickled ginger
garnish with coriander
Method
Set up a crumbing station for the chicken. Flour mixed with the salt in the first bowl, beaten eggs in the second and panko in the third. Crumb the chicken starting by coating flour then coat the flour in the eggs, then coat the eggs with breadcrumbs, really press the breadcrumbs on at this step to get lots of crumbs sticking. Repeat this process with all pieces of chicken.
In a large frypan over a medium-high heat add the onion, ginger and garlic with the olive oil. Cook for a couple of minutes until the ingredients soften, caramelise and become fragrant. Add the tikka paste and allow to fry off slightly and caramelise. Add in the coconut cream and a splash of water to help thin it out. Bring up to a boil then bring down to simmer.
Heat 1 cm of oil in a frypan to 180 degrees (C). Add the crumbed chicken into the 2 pieces at a time. Cook until golden brown all over and the chicken is cooked through. Leave to rest on paper towel to absorb access oil and sprinkle with sea salt.
To the curry sauce, add the apple and fennel until it goes soft. Then, add the mango chutney and stir. Taste the sauce for seasoning and adjust to your liking. Keep warm. Stir in the coriander.
Serve in a bowl with a bed of steamed rice. Slice the chicken into bite sized strips and place onto the rice. Spoon over the curry, garnish with coriander and pickled ginger.
