Delicious with Chicken katsu or vegetable katsu
(serves 4)
This recipe for Katsu curry sauce is absolutely delicious, I use it to make chicken katsu curry with rice (recipe below), with my Chicken Katsu curry burgers (click for recipe) and well, my Son loves it with just about everything including chips, any type of deep fried chicken and even sausages, so make up a batch and pop it in the fridge, you won't regret it.
I use boneless, skinless chicken thighs for this chicken katsu curry recipe as I feel they are the tastiest and produce the moistest pieces when fried, but if thighs are not your thing, feel free to use chicken breast fillets but I recommend halving them horizontally before breading to ensure that they are cooked through without the crumb overcooking.
For a vegetarian version, substitute chicken with slices of aubergine or sweet potato.
Ingredients:
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 (see recipe for homemade garam masala)
Chicken Katsu:
8 skinless chicken thigh fillets
Plain flour, seasoned with salt & freshly ground black pepper
2 eggs, lightly beaten
Panko breadcrumbs
To serve:
Steamed rice
Thinly shredded spring onions
Method:
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 sliced onion, 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 |
Put a couple of tbsps of plain flour into a freezer bag, season with salt & freshly ground pepper, add chicken pieces 1 at a time to bag & shake thoroughly to coat with flour before adding next piece, this ensures that they do not stick together. Remove one at a time and dip firstly into the beaten egg and then into panko breadcrumbs, pressing down well in the breadcrumbs and turning a couple of times to ensure they are well coated, place each piece on a baking tray ready to cook.
Note: I like to have 2 shallow bowls in front of me, the first one with the beaten egg and the second one with the breadcrumbs and then a baking tray at the end, so it works like a little conveyor belt, out of the flour, into the egg, into the breadcrumbs and onto the tray.
8 skinless chicken thigh fillets, 2-3 heaped tbsps plain flour, salt & freshly ground pepper, 2 lightly beaten eggs, panko breadcrumbs |
The chicken pieces can then be deep-fried at 180˚C for about 4 minutes or until golden brown & cooked through.
If you prefer you can shallow fry the chicken pieces and then finish them in the oven. For this method, heat some groundnut or grapeseed oil in a frying pan. fry chicken turning for 3-4 mins then transfer to 220˚C oven for a further 3-4 minutes until cooked through.
Serve, with steamed rice, top with katsu curry sauce and sprinkle with spring onions.
I like to serve it on one large platter in the middle of the table for everyone to help themselves, with extra curry sauce in a jug on the side.
Notes on where I source my ingredients;
Chicken thigh fillets from O'Sullivans Poultry, The English Market, Cork
Rice wine vinegar, soy sauce, garam masala etc from Mr Bells Global Emporium, The English Market, Cork
(all ingredients readily available.
Further Note:
I like to make my own spice blends, in particular Garam Masala the flavour gained from freshly ground whole spices is incomparable with ready made jars of spice mixes you buy in the supermarket, read my blog post about the benefits of grinding your own spices and click here for Garam Masala recipe.
Comments