Chicken Katsu Curry Burger (Serves 6)

These Chicken Katsu Curry burgers are absolutely delicious, sweet crunchy slaw, topped with crispy fried chicken and Japanese mayonnaise. The curry sauce is really good, I usually make a double portion, when cool, I put it in a jar and store it in the fridge, it keeps for 10 days. (My Sons love it with all sorts of things, including obviously on chips)

Ingredients:

Katsu Chicken:

6 Chicken thigh fillets, halved

20g curry powder

2 tsps caster sugar

2 tbsps fresh ginger, grated

3 cloves garlic, crushed

30ml soy sauce

60ml rice wine vinegar

200g plain flour

3 level tsps baking powder

Curry sauce:

2 tbsps groundnut or coconut oil

1 onion, sliced

1 tbsp grated fresh ginger

2 cloves garlic, chopped

1 tbsp mild curry powder

2 heaped tbsps plain flour

600ml chicken stock

60ml soy sauce

2 tbsps honey

2 tsp rice wine vinegar

1 tsp garam masala

Cabbage & mooli slaw:

6" piece of mooli, peeled and shredded

1/4 green cabbage, shredded

3 spring onions, shredded

150ml kewpie mayonnaise

To Serve:

6 brioche buns, halved

Japanese pickled ginger

Kewpie mayonnaise

Method:

1. Mix curry powder, caster sugar, ginger, garlic, soy sauce and rice wine vinegar in a bowl large enough to hold the chicken. Add chicken, toss to coat, refrigerate to marinade for 30 mins - 1 hour.

20g curry powder, 2 tsps caster sugar, 2 tbsps of freshly grated ginger, 3 cloves crushed garlic, 30ml soy sauce, 60ml rice wine vinegar, 6 chicken thigh fillets, halved.

2. Meanwhile, make the curry sauce. Heat oil in a medium pan over a medium heat, add onion, ginger & garlic and fry until soft but not browned (3-4 mins). Add curry powder, stir and cook for 1 min, add flour, stir and cook for 1-2 mins until sandy in texture. Gradually whisk in stock, making sure there are no lumps, add soy sauce and honey and simmer for 10 mins. Add rice wine vinegar and garam masala, stir to combine, blend with a hand blender to make a smooth sauce. Keep warm or if making in advance, leave to cool and reheat gently when ready to serve.

2 tbsps groundnut or coconut oil, 1 onion, sliced, 1 tbsp grated fresh ginger, 2 cloves chopped garlic, 1 tbsp mild curry powder, 2 heaped tbsps plain flour, 600ml chicken stock, 60ml soy sauce, 2 tbsps honey, 2 tsp rice wine vinegar, 1 tsp garam masala

3. Make the slaw. Mix mooli, cabbage, spring onions & kewpie mayonnaise, set aside in refrigerator until ready to serve.

6" piece of mooli, peeled and shredded, 1/4 green cabbage shredded, 3 spring onions, shredded, 150ml kewpie mayonnaise

4. Heat a deep fat fryer to 180˚C (or large saucepan, no more than half full of vegetable oil).

`Put flour and baking powder in a large freezer bag and shake to combine. Add chicken pieces 2 at a time, shaking after each addition, until all pieces have been added and are well coated. Shake excess flour from chicken pieces and fry in batches for around 4 mins or until cooked through. Drain on kitchen paper and keep warm while you fry the rest.

200g plain flour, 3 level tsps baking powder

5. To serve, warm brioche buns in oven for 10 mins @ 140˚C/simmering oven on AGA.

Put slaw onto base of bun, top with 2 pieces of chicken, spoon over curry sauce, top with kewpie mayonnaise and place top of bun on top. Serve with pickled ginger if desired.

6 brioche buns, kewpie mayonnaise, Japanese pickled ginger

Notes on where to source ingredients:

Most ingredients can be found in your local supermarket, ingredients including Soy sauce, Rice wine vinegar, garam masala, Kewpie mayonnaise & pickled ginger available from Mr Bells, The English Market, Cork (see sourcing page for details)

Mooli available on The English Market or all good greengrocers