Easy Chicken Katsu Curry

Main courseServes 4

A healthy and delicious alternative to a traditional takeaway, this Chicken Katsu Curry recipe from the team at East Yorkshire based Soanes Poultry uses their award-winning chicken breasts alongside fresh, seasonal ingredients to create an indulgent supper. For more recipe inspiration visit www.soanespoultry.co.uk

Ingredients

4 Soanes boneless, skinless chicken breasts

1/2 tsp salt, pinch of pepper

100g plain flour

3 large eggs, beaten

2 tsp soy sauce

100g panko breadcrumbs

Vegetable oil for frying

 

For the Curry Sauce:

1 onion, finely chopped

2 cloves garlic, minced

3cm piece of ginger, grated

2 carrots, diced

1 potato, peeled and diced

2 tbsp curry powder

250ml chicken or

vegetable stock

2 tbsp soy sauce

1 tbsp honey or sugar

Salt and pepper (to taste)

 

For the Vegetable Pickle:

1 carrot, julienned

1 cucumber, julienned

2 radishes, thinly sliced

3 tbsp rice vinegar

1 tbsp sugar

Pinch of salt

For the Sticky Rice:

250g sushi rice

Method

  1. Rinse the sushi rice until the water runs clear. Cook according to pack instructions.
  2. Flatten the chicken with a rolling pin between two pieces of cling film until 1cm thick. Season with salt and pepper.
  3. Set up three bowls, with flour, the beaten eggs and soy sauce and with the panko breadcrumbs.
  4. Dredge each chicken breast in the flour, dip into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere. Set aside.
  5. For the curry sauce, heat the oil in a saucepan and add onion, garlic and ginger. Cook for 2 – 3 minutes until softened. Add the carrots and potatoes and cook for another 5 minutes.
  6. Sprinkle the curry powder over the vegetables coating evenly. Cook for 1 – 2 minutes to cook out the spices.
  7. Gradually pour in the stock. Add the soy sauce and honey or sugar. Bring to a simmer and cook for 10 – 15 minutes or until the vegetables are tender and the sauce has thickened. Blend until smooth and season to taste. Add more stock or water if the sauce is too thick.
  8. For the pickle, combine the carrot, cucumber and radishes in a bowl. Mix the rice vinegar, sugar and salt until the sugar is dissolved. Pour over the vegetables and combine.
  9. Heat vegetable oil in frying pan over medium-high heat. Fry the chicken for 4 – 5 minutes on each side or until golden brown and cooked through. Drain on paper towel to absorb excess oil then slice into strips.
  10. Once the sticky rice is cooked, serve with the chicken and curry sauce. Garnish with the fresh coriander and serve with the vegetable pickle on the side.