Chicken Katsu Curry
Serves 5.
To cook the chicken.
Ingredients:
5 Chicken Thighs
2 Tablespoons of White Wine
2 Eggs
30 Ml of Milk
Panko Bread Crumbs
Plain Flour
Salt and Pepper
Method:
Butterfly the chicken thigh to make it larger and thinner
Rub salt and pepper into both sides of the thigh. Ensure the seasoning is well rubbed in and leave the chicken to sit for 10 minutes. Place the thighs into a tray.
After 10 minutes, pour two tablespoons of white wine over the chicken, again ensuring the wine is well rubbed in. Allow to marinade for 15 minutes.
Coat the chicken in flour. Shake off any excess.
Beat the eggs and milk together in a mixing bowl. Coat the chicken in the mixture and then cover in Panko.
Pour oil into a large frying pan or wok and fry the chicken at around 170°C. Fry one side for 90 seconds and then turn the meat over. Fry the other side for two minutes.
Take the chicken fillet out of the oil and drain well. Place onto a chopping board and cut the chicken into large pieces.
Serve on a bed of rice and ladle curry on top.
For the Curry.
Ingredients:
2 Large Onion, sliced
1 Tablespoon of Tomato Paste
1/2 a Tablespoon of Ginger, grated
1 Tablespoon of Worcestershire Sauce
1 Tablespoon of Ketchup
2 Cups of Beef Stock
500g of Beef Steak, diced
6 Small Potatoes, halved or quartered
2 Carrots, sliced
1 Packet of Curry Roux
Method:
Heat the oil in a large saucepan on a medium-high heat. Add the onions and fry until glassy.
Add the tomato paste and curry powder and stir together.
Add the garlic and ginger and cook for one minute.
Lower the heat to medium and add the beef. Cook until beef is browned, then add the carrots.
Add the beef stock and bring it to boil. If the stock doesn't come to the same level as all the food, add water until it does.
Bring to boil and then add the potatoes. Cook for 15 minutes, or until the potatoes are tender.
Add the curry roux to the saucepan and stir it into the curry. Allow to simmer for 10 minutes.
Add the Ketchup and Worcestershire sauce and stir. Serve when curry has thickened.
Serve Katsu on a bed of rice and ladle the curry over the top.