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Chicken katsu curry

By September 22, 2017 , , ,

This is a popular Japanese dish that sadly I never had the chance to encounter on my travels in Japan. I came across it at Japanese Canteen in the city of London many years ago. Not sure if the place is still there, but the katsu curry was one of their most popular dishes and one of my lunchtime favourites. I think I loved the dish as the curry sauce reminded me of the curry sauce they served with chips in chip shops in Ireland when I was younger.

2 chicken thighs slightly flattened
200g panko breadcrumbs
1 egg beaten
75g flour seasoned with salt and pepper
20ml oil for frying

Half an onion finely chopped
50g carrot finely diced
1 clove garlic finely chopped
10g madras curry powder
2g cumin seeds
2g turmeric powder
2g garam masala
100ml chicken stock
10ml soy sauce
10ml honey
10ml oil for frying
15ml cream
5g corn flour mixed with 15ml of water
Salt to taste

Place the onion, carrot and garlic in a pan with the oil and fry off on a low heat for 10mins until they are soft and glossy
Add the cumin, madras powder and turmeric and cook for a further 5 mins
Next add the stock, soy, honey and stir through, cook for a further 10 mins
Mix the cream and cornflour together until it forms a paste and add to the sauce, stir until it starts to thicken
Lastly add the garam masala and season to taste with the salt

To prepare the chicken

Place the flour on one plate, the egg on another, and the breadcrumbs on a third
Using one hand, dip the one side of chicken thighs first into the flour, then into the egg and finally into the breadcrumbs ensuring they are well coated
Repeat the process for the other side of the chicken thighs
Place each chicken thigh to one side until you have coated them all and are ready to cook them

To cook the chicken
Place the oil in the pan and ensure it is on a high heat
Once coated place the chicken thighs in the pan
Brown the chicken thighs on both sides and then lower the heat and cook for a further 7-10 minutes, keep turning to ensure the breadcrumbs do not burn and the chicken cooks through
Serve the thighs with the sauce and some steamed basmati rice

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