Chicken Katsu Curry

20th April 2019

Chicken Katsu Curry

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After a long week at work, Friday night tea this week was inspired by the one and only ‘Jimmy’ Oliver. His recipe for Chicken Katsu Curry never disappoints, and with a little effort you end up with a delicious dinner for the whole family.

The good thing with this recipe is that it really satisfies in terms of the crunchy marinated chicken breast, liberally covered in panko breadcrumbs and then deep fried, along with a rich and spicy curry sauce. However, not particularly hot, which means the kids love it!

Chicken Katsu Curry
Chicken Katsu Curry

For me though the star of this recipe is the quick red onion pickle, the lemon juice adds a real zing and the punchy red onions and chilli cut through the rich sauce.

This dish does take a little bit of time and effort, however, for me it is worth it. With a little planning it can be knocked up pretty easily, and certainly looks the part once ready!

This is just one of many great recipes from the book – Jamie’s Comfort Food – Purchase it here…

How do I make this Katsu Curry?

  • Start by bashing your chicken breasts in between 2 sheets of cling film. The proper recipe just says to lightly squash using your hands. However, I prefer a thinner fillet that will cook a bit quicker.
  • Prepare the marinade in a bowl – mix the buttermilk (it is definitely worth seeking this out), curry powder and garlic together, then marinade the chicken in this mixture for at least 2 hours, although overnight gives a better finished result.
  • Once ready, pick the chicken out of the marinade, shake off any excess and then dip in the panko breadcrumbs, covering completely. Set aside in the fridge until you are ready to cook.
  • For the sauce, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks.
  • Fry in a large pan on a medium low heat with 1 tablespoon of olive oil and the spices for 15 minutes, or until starting to caramelise, stirring regularly. Stir in the flour, then the mango chutney. Pour in 800ml of boiling water and leave to blip away for 15 minutes, or until reduced to a nice sauce consistency, stirring occasionally. Taste, season and add more mango chutney, if needed.
  • Meanwhile, place 1 mug of rice in a medium pan with 2 mugs of boiling water and a good pinch of salt. Break in the creamed coconut and mix together. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off and leave with the lid on.
  • Make a quick pickle by peeling and very finely slicing the red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. De-seed and finely slice the chilli and add to the bowl, then mix up. Before serving add some fresh coriander leaves. This pickle tastes even better the next day! mmmm!
  • Just under half fill a large sturdy pan with vegetable oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go. Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
  • To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Slice the chicken into strips, cover with the sauce, then sprinkle over the pickle and the coriander leaves. Enjoy!

Full recipe can be printed off below

Chicken Katsu Curry

This recipe from Jamie Oliver is definitely worth a try, a delicious, spicy curry sauce combined with the crunchy panko bread-crumbed chicken is divine, finished off with a zingy hot red onion pickle

Ingredients

  • 4 x 150g free-range skinless boneless chicken breasts
  • 250 ml buttermilk
  • 2 heaped teaspoons medium curry powder
  • 2 cloves of garlic
  • 120 g panko breadcrumbs
  • 1 mug of basmati rice (320g)
  • 25 g creamed coconut
  • 2 litres vegetable oil

SAUCE

  • 1 onion
  • 2 cloves of garlic
  • 1 thumb-sized piece of ginger
  • 1 medium carrot
  • 1 bunch of fresh coriander (30g)
  • olive oil
  • 1 teaspoon each garam masala medium curry powder, turmeric
  • 2 heaped tablespoons plain flour
  • 1 heaped teaspoon mango chutney

PICKLE

  • 1 red onion
  • 1 lemon
  • 1 fresh red chilli

Instructions

  • Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
  • When the time’s up, sprinkle the breadcrumbs on to a tray. Remove the chicken from the buttermilk, shake off the excess, then turn in the breadcrumbs, pressing down to make them stick and flatten them a little more. Keep in the fridge until you’re ready to cook.
  • For the sauce, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks (reserving the leaves).
  • Fry in a large pan on a medium low heat with 1 tablespoon of olive oil and the spices for 15 minutes, or until starting to caramelize, stirring regularly.
  • Stir in the flour, then the mango chutney. Pour in 800ml of boiling water and leave to blip away for 15 minutes, or until reduced to a nice sauce consistency, stirring occasionally. Taste, season and add more mango chutney, if needed.
  • Meanwhile, place 1 mug of rice in a medium pan with 2 mugs of boiling water and a good pinch of salt. Break in the creamed coconut and mix together. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off and leave with the lid on.
  • Make a quick pickle by peeling and very finely slicing the red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. Deseed and finely slice the chilli and add to the bowl, then mix up.
  • Just under half fill a large sturdy pan with vegetable oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
  • Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
  • Alternatively, drizzle 2 tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for 10 minutes, or until golden and cooked through, turning after 6 minutes and drizzling with an extra 2 tablespoons of oil as you turn.
  • To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and the coriander leaves.

For me this is a pretty straightforward recipe, points to watch out for are first of all, obviously be very careful when deep frying the chicken, control of the temperature of the oil is important, if you let it get too hot it will burn the breadcrumbs and leave the chicken under cooked in the middle. If you aren’t too confident with this then you can shallow fry in a few tablespoons of oil instead, but again don’t let the pan get too hot! (This method will also reduce the amount of fat in the finished dish!)

The sauce also needs to be tasted before serving to make sure you are happy with the flavour. I added a little extra spice and chilli and plenty of seasoning to ensure it was flavoured properly. The finished flavour of the sauce will also depend on how thick you let the sauce get as it reduces in the pan. (Don’t allow to get too thick as it will turn to gloop!)


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