Chicken Katsu Curry

Gary Maclean
45 - 60 mins

The idea behind this dish is to help with waste of bread, rice and root vegetables ... and a must-make for anyone missing their favourite Katsu Curry restaurant (no names!).

1 onion chopped
2 whole garlic cloves, peeled
2 carrots, peeled and chopped
2tbsp plain flour
1tsp Madras curry powder
600ml chicken stock
2 tsp honey if you have it
1tbsp soy sauce
1 bay leaf
½ tsp Garam Masala
2 chicken breast fillets
300g stale bread, blitzed or grated to make breadcrumbs
2 eggs
20ml milk
100g plain flour
1 mug rice
1.5 mugs water
1 chicken stock cube
pinch of salt
Katsu Curry Sauce
To make the sauce, heat the oil in a small pan.
Add the chopped onion and garlic and sauté for 2 minutes.
Add in the carrots and sweat slowly for 10 minutes with the lid on. Stir until softened and they have started to caramelise.
Stir in the flour and Madras curry powder and cook for a minute.
Slowly pour in the stock until combined.
Add the honey, soy sauce and bay leaf and bring to the boil.
Reduce the heat and simmer for 20 minutes, so the sauce thickens but is still of pouring consistency.
Add the Garam Masala, remove the bay leaf then with a stick blender blend the sauce until smooth. If you don’t have a blender you should be able to push the soft vegetables through a sieve.
Crispy Chicken
Place the chicken breasts flat on a chopping board. Place your hand on top of the chicken and carefully slice through the centre horizontally, creating two pieces of chicken.
To crumb the chicken, you’ll need what’s called a ‘pané system’. This consists of a plate or tray with seasoned flour, one with an egg and a little milk, and a third tray with breadcrumbs.
We coat the chicken through the flour first then the egg wash and lastly the breadcrumbs, so the flour sticks to the chicken, the egg sticks to the flour and the breadcrumbs stick to the egg wash for the perfect crispy coating!
To cook, shallow fry until golden and cooked through. Depending on how thick the chicken is it might need some time in the oven to cook through.
Baked Rice
A big problem with rice is people cook too much or overcook it resulting in it going to waste! My method when making rice is fail safe even using a mixture of rice that might be in the cupboard. I know what you’re thinking - why all of a sudden have I moved into American measurements? Well, I have good reason! Rice is always a volume recipe and not weighed. Here I’m using a regular coffee mug and that's a great measurement to make enough rice for four people.
Place the rice into an oven-proof pot, add the water and a pinch of salt and the stock cube.
Place on a tight-fitting lid and slowly bring up to the boil.
Once it comes up to the boil pop it into a preheated (180x / 160c fan) oven for 17 to 18 minutes.
Carefully remove the pot from the oven, fluff up the rice with a fork and serve with the Katsu curry!