hat is it with boys and Katsu curry? I’ve only eaten this dish twice. I’ll admit that and both of these have been my own recipes and at the request of a man! Forgive me for never trying the real deal in Wagamama but I’ve never seen the hype. That said, this went down a treat! After an early morning work out, busy day at the desk and gorgeous cycle round London to end the evening, I greedily settled into the kitchen with a beer and some curry powder. This for me is like a spiced roast dinner comfort. A hug in a bowl. The sauce was easier than I ever imagined and probably a reason why I never will try that famous takeaway version.
Ladies…if your other half is a fan, this will make the perfect date night treat.
- 2 free range chicken breasts
- Breadcrumbs (3-4 slices, blitzed to breadcrumbs)
- 1 egg, beaten
- Plain flour
- Sunflower oil
- 1 white onion, chopped finely
- 2 garlic gloves, grated
- 1 knob ginger, grated
- 1 tbsp curry powder
- 1 tsp tumeric
- 2 tbsp flour
- 500ml chicken stock
- 1 tbsp soy sauce
- 2 tsp runny honey
Serving – I served mine with some boiled rice mixed with lime juice and freely chopped coriander at the end and some steamed veggies!
- Start by prepping the chicken. Put the chicken breasts between two sheets of cling film and bash with a rolling pin until flattened slightly or at least so they are a similar thickness all over – a bit like a schnitzel but don’t go as flat!
- Prepare 3 bowls, one with some flour, one with the egg, and the other with the breadcrumbs. Dip each chicken breast, one at a time, first into the flour (shaking off any excess) and then the egg and finally the breadcrumbs. Press the breadcrumbs lightly onto the eggy chicken until covered well! Place both chicken breasts once done on a plate and refrigerate.
- Preheat the oven to 200 while you make the sauce.
- Gently heat some sunflower oil in a pan and add the onion. Gently sweat and soften the onion for about 15 minutes – keep the heat low or it’ll burn. After this, using a fine grater, grate in the garlic and ginger and fry for a few more minutes.
- After this time, add the curry power, flour and the turmeric and stir well for 1 minute. Add the chicken stock a bit at a time, stirring well to avoid clumps! Once all added and smooth stir in the soy and honey.
- Bring to a simmer for about 10 minutes then blend with a hand blender. Keep on a low heat while you cook the chicken. Taste and adjust with seasoning if needed.
- At this stage, cook the rice while you prepare the chicken.
- Heat a frying pan on a medium high heat and add a generous few tbsp’s of sunflower oil and a knob of butter. Once hot, add the chicken and fry until golden for a few minutes. Turn onto the other side and cook until golden again. Remove from the pan, add to a lined baking tray and bake in the oven for 15 minutes.
- When ready to serve, slice the chicken into thick but manageable slices. Serve on top of the rice and spoon over as much ‘curry gravy’ as you like.