@samhollandfood Chicken Katsu curry #fyp
Chicken Katsu Curry
A delicious meal we all love ordering at Wagamamas but why not try it at home?
Servings: 4 people
Ingredients
- 4 skinless chicken breasts
- 200 g plain flour
- 2 eggs (beaten)
- 150 g breadcrumbs
- vegetable oil (for frying)
- 1 white onion
- 2 carrots
- 5 cloves of garlic
- 1 tbsp flour
- 2 tbsp medium curry powder
- 1 chicken stock cube
- 600 ml water
- 2 bay leaves
- 1 tbsp soy sause
Instructions
- Roughly dice your onions and carrots and sweat for 15 minutes.
- Add your chopped garlic and fry for 1 minute.
- Add your curry powder and flour and cook for a further minute.
- Slowly pour in your chicken stock and stir continuously to ensure you had no lumps of flour.
- Add in your bay leaves and simmer for 30 minutes.
- Place your chicken on a chopping board. Place your hand on top of the chicken breast and cut it in half horizontally. This is called butterflying and it ensures that you have an even thickness through the fillet.
- In three containers set up: A container of seasoned flour, a container of beaten egg and a container of panko breadcrumbs.
- Coat the chicken in flour, dust off any excess flour, then coat in the beaten egg and then finally coat in the breadcrumbs. Repeat with other chicken breasts and set aside.
- Once the sauce has thickened. Remove the bay leaves and blitz with a hand blender. Then pass through a sieve to ensure you have no lumps. Add you soy sauce, taste and season and set aside.
- Fill your frying pan a third of the way up with vegetable oil and fry your chicken on a medium heat until the chicken is cooked and the breadcrumbs are golden brown. (Its important not to cook them on a high temperature because it will mean the breadcrumbs will burn before the chicken is cooked all the way through)
- Once cooked leave in a warm oven on a rack whilst you cook the rest.
- Finally carve your chicken into strips and serve with rice and the curry sauce.
- Enjoy!
