Chicken Katsu Curry

This is a favourite from Yo! Sushi, but I think this recipe actually tastes better than the restaurant version. Try it and see if you agree.

It's a breaded chicken recipe, served with an easy-to-make curry sauce and rice.  I use Thai jasmine rice for this recipe, but you can use sushi rice or basmati if you prefer.

The panko breadcrumbs are now widely available in most large supermarkets, or you can substitute these with any kind of breadcrumbs, homemade or otherwise.  

You will need: a large frying pan, a small saucepan, a rice cooker or saucepan, a rolling pin or mallet, and a hand blender or food processor to blend the sauce to a smooth consistency when cooked.

Serves: 2
Preparation time: 20 mins
Difficulty level: Easy
approx 499 calories per serving (not including rice)


Ingredients:
2 chicken breasts (whole, raw)
1 egg (beaten)
Flour for coating
salt & pepper
1 tbsp vegetable or groundnut oil
breadcrumbs  (you'll probably need about 100g)
60 - 90g Thai jasmine rice per person

For the Sauce:
1 carrot (chopped)
1 onion (chopped)
1 chicken oxo cube (made into approx 200ml stock)
1 tbsp soy sauce
1 clove garlic (finely chopped)
1 tbsp plain flour
2 tsp sugar
2 bay leaves (optional)
boiling water
1 tbsp medium curry powder
small cube of fresh ginger (approx 1.5 cm cubed) chopped finely  - or use a few pieces of sushi ginger
1 tbsp vegetable or groundnut oil

Method:

1. Wash your rice then cook it as per instructions.  I cook mine in a microwave cooker for 17 minutes.
2. While the rice cooks, you can start the sauce...
3. In the small saucepan, place your chopped carrots and cover with some boiling water. Simmer until the carrot is tender - approx 5 - 10 mins. While that is cooking...
4. In the large frying pan, heat the oil, add the curry powder and cook for 30 seconds.  Add the chopped onion and fry until slightly cooked. 
5. To the frying pan, add the flour, stir this into the onions, then add the garlic and ginger.  Slowly add the chicken stock, stirring as you go, to remove any lumps.  Then add the soy sauce, bay leaves, and sugar. Continue cooking on a low to medium heat and add more stock if the mixture is looking too thick.  You want the consistency of baby food - so not too liquidy.
6. Once the carrots are softened, add these to the sauce.
7. Put the sauce into a jug or large bowl and blend to a smooth consistency.  Add more boiling water or stock at this stage if it's too thick to pour, but not too much.
8. Give your frying pan a rinse, as you're going to use it again.
9. Now for the chicken...   Beat your chicken breasts slightly with a rolling pin or mallet - not escalope thin, but just so your chicken breasts are no more than about 1.5 cm in thickness. 
10. Coat the chicken breasts in a little flour. Season with salt and pepper.
11. Put the beaten egg in a small bowl, and dip the chicken breasts, making sure they are completely coated.
12. Dip the chicken breasts in the breadcrumbs, so they are coated.
13. Heat 1 tbsp of oil in the frying pan, and on a medium heat, fry the chicken breasts for approx 7-10 mins, turning over once to cook both sides, until the breasts are no longer pink inside. (These can also be oven cooked for 25 - 30 minutes at 180C) If you're oven cooking these, you may want to use some spray oil to coat them so the breadcrumbs crisp up.
14. Once the rice is cooked, place a portion on your plates.  Slice the chicken breast into 1cm strips on top of the rice and pour over the sauce.

Hope you enjoy this one.