Ginger Jar Food
Thursday, August 12th, 2010
Chicken Katsu Curry, courtesy of Gizzi Erskine
Inspired by the sheer amount of times CCC still buys chicken katsu curry from Tesco (grrrr!), I decided to research and test a couple of ‘authentic’ recipes for myself for my tea last night. This recipe, based on one by Gizzi Erskine, tastes just as good as any I’ve eaten out and is super easy to make.
Serves 4 as a hearty main meal
INGREDIENTS
For the chicken:
100g flour, well seasoned with salt & pepper
1 egg, lightly beaten
200g breadcrumbs, preferabley panko
4 boneless chicken breasts, bashed out into escalopes
100ml groundnut or vegetable oil
Steamed rice and vegetables dressed in soy to serve
For the sauce:
1 tablespoon groundnut or vegetable oil
1 onion, peeled and chopped
5 garlic cloves, peeled and finely chopped
2 carrots, peeled and diced
2 tablespoons plain flour
1 tablespoon medium curry powder
600ml chicken stock
2 teaspoons honey
1 tablespoon soy sauce
1 bay leaf
1 teaspoon garam masala
1 teaspoon of hot chili powder – optional if you like heat
METHOD
- First make the sauce. Heat the oil in a sauce pan, add the onion and carrots and sauté gently with the lid on for 10 minutes, or until soft. Turn the heat up a little, add the garlic and sauté for another minute.
- Stir in the flour and curry powder and cook for a minute, then slowly pour in the stock until combined (do this gradually to avoid getting lumps). Add the honey, soy sauce and bay leaf and bring to the boil, then reduce the heat and simmer for 10-15 minutes, so the sauce thickens but is still of pouring consistency. Add the garam masala, then it’s ready to serve – or you can pass through a sieve if you want the non-chunky version of the sauce!
- While the sauce is cooking, prepare the chicken. Place in a freezer bag or two sheets of cling film and bash out till flattened like an escalope. Lay the seasoned flour, egg and breadcrumbs on separate plates. Coat the chicken in the flour, then dip into the egg and finally into the breadcrumbs.
- Heat the oil in a frying pan and fry the breaded chicken breasts for 5 minutes on each side, or until golden and cooked through. Remove from the pan with a slotted spoon and leave to drain on kitchen paper. Slice the chicken diagonally and serve with the sauce drizzled over, steamed rice and some soy-glazed stir-fried vegetables.
ENJOY! Ginger Jar x
Like our recipes but need more confidence in the kitchen? Look into Ginger Jar at home cookery classes.
Chicken Katsu Curry
Thank you!! Wanted a recipe for this for ages!
I love Chicken katsu so will definately be giving this one a try. yum yum!
Looks delicious! I found out that the red pickles that go with this are called Fukujinzuke pickles and you can get them here if you are interested.
http://www.japanesefoodshop.co.uk/marutsu–pickled-vegetables-fukujinzuke-pickles—150g-53-p.asp
Amazing recipe! Tasted exactly like the Wagamama one, if not better. It was great over both chicken and vegetables (sweet potato and aubergine). I couldn’t decide whether I wanted to leave it chunky or sieve it, so I blended it instead which seemed to work out well!
We made this for a friend’s dinner party and it was absolutely delicious! We blended it too, and it create a smooth texture to the sauce just like the Wagamama one. Definitely keeping this recipe!