Chicken Katsu Curry

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We’ve always been fans of Wagamama and that includes the Chicken Katsu Curry. However, here’s a Katsu that’s a Wagamama beater. It doesn’t give you the yellow style sauce, but the flavour is above and beyond that served in the chain restaurants.

Ingredients:

1.5 x tsp Cumin seeds

1.5 x tsp Coriander seeds

1.5 x tsp Fenugreek seeds

1.5 x tsp Fennel seeds

2 x Cardamom pods

1 x tbsp Tumeric powder

2 x White onions (Sliced)

4 x Garlic Gloves (Sliced)

4 x Red bird’s eye chillies (Chopped)

2 x Thumbs of root Ginger (Grated)

1 x Tin chopped tomatoes

250ml x Chicken Stock

1 x tbsp Honey

1 x tbsp Soy Sauce

1/4 x Can of coconut milk

2 x Chicken breasts

200g x Breadcrumbs

1 x tsp English Mustard powder

2 x Eggs

1. Dry fry the spices in a frying pan, for 3 minutes and then grind them in a pestle and mortar

2. Heat a couple of tbsp of oil in the frying pan and fry the sliced onions for about 8 minutes, or until golden. Add the garlic, chili, chopped tomatoes and the ground spices into the pan and bring to the boil

3. Add the stock and simmer for 25 minutes

4. Leave it to cool and then blend until smooth

5. Add the honey and soy sauce and put back into the frying pan

6. Add the coconut milk and stir until hot through

7. Beat the eggs into a bowl and place the breadcrumbs onto a separate plate

8. Season the breadcrumbs well and add the mustard powder. Mix it all together

9. Slightly bash out the chicken breasts to make then a little thinner for frying

10. Dip the breasts into the egg and then coat well in the breadcrumbs

11. Heat vegetable or sunflower oil in a deep fat fryer and heat to about 170C/330F

12. Once the oil is at temperature, fry the chicken breasts for approx. 10-12 minutes, until golden brown

13. Once cooked, slice the chicken and serve with Basmati rice, covering with the Katsu sauce.

Give this one a go and you won’t regret it. It’s delicious. If you don’t want to fry the chicken, you can put in the oven, at about 180C for about 20 minutes, or until cooked through.

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