Chicken Katsu Curry
Series: Japanese
Techniques: Pickling, Pané, Sauce Making
2 Portions
Difficulty : Easy
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
Katsu Curry Sauce
1 tbsp Rapeseed Oil
1 Onion Diced; Peeled
1 Carrot Diced; Peeled
1/2 tsp Table Salt
1 Star Anise
1 tsp Garlic Puree
1 tsp Ginger Puree
1 tsp Red Chilli Puree
1 tbsp Mild curry powder
½ cup Water
½ Chicken Stock Cube
½ can Coconut Milk
2 tbsp Soy Sauce
2 tbsp Sugar, Brown
Crispy Chicken Breast
2 Chicken Breast Butterflied - 1 Per Portion
½ Cup Flour, Plain
1 Egg
75g Panko Breadcrumbs
1 tsp Mild curry powder
¼ tsp Table Salt
2 Sprays Vegetable oil spray
Cooked Sushi Rice
150g Sushi Rice
250g Water
Pickled Red Onion
½ Red onion Peeled, Sliced
70g Water
35g Rice Wine Vinegar
15g Sugar
Method
Katsu Curry Sauce
1. Heat sauce pan on medium add oil, onions, carrots, salt & star anise and cook down until soft about 10 mins
2. Add puree garlic, ginger & chill and add with curry powder. Cook out.
3. Add water, coconut cream and chicken stock cube and bring to the boil leave to cook out for 10 mins.
4. Remove the star anise and blend and Finish with soy sauce and brown sugar.
5. Return the star anise and cook down for 10 mins until rich in colour.
Oven Baked Crispy Chicken
1. Butterfly chicken breasts
2. Mix curry powder & salt with bread crumbs
3. Breadcrumb the chicken breast. Coat in flour, egg and bread crumbs
4. Add to baking tray and spray with oil
5. Roast at 200c for 7 mins, flip and cook for a further 7 mins
6. Probe to above 70c
Cooked Sushi Rice
1. Add the rice to a sauce pan
2. Wash rice 3 times under running cold water and drain
3. Add water to the rice and bring the boil over high heat
4. Add a lid and turn the heat down low
5. Heat until fully cooked
6. Leave to stand at room temp for 10 mins
7. Leaving the rice to rest is the trick to getting fluffy rice
Pickled Red Onion
1. Peel and slice the onion
2. Heat water, vinegar and sugar in a ratio to 3:2:1
3. Pour over onion and leave at room temperature
4. You can reuse the pickle liquor for the radishes we're going to be using them next week for my take on Nobu's Miso Cod.
Plating Instructions
1. Slice Chicken breast into 5 long slices add to the plate
2. Quenelle the rice between 2 large wooden spoons, if you slightly oil the spoons the rice won’t stick
3. Add Salad to the side of the plate with fresh radish and top with pickled onion.
4. Keep the radish and pickle using the left-over pickle liquor leave to pickle in the fridge for 1 week - we will use these in next week’s cook along. See you there and thanks for joining.
I really appreciate you joining and I'd love to see your dish make sure you tag @ChefPhilli
