Missing your Wagamama's fix post-lockdown? This Katsu Chicken Curry is soon going to become an all-time favourite!
You will need: (generously serves 2)
(For the Kastu Sauce)
- 3 tablespoons vegetable oil
- 1 finely chopped onion
- 1 garlic clove
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 3 tablespoons curry powder
- 1 heaped tablespoon plain flour
- 250ml chicken stock
- 75ml milk - coconut milk works best
- 1 teaspoon soy sauce
- pinch of salt
- 1 teaspoon sugar
(For the chicken)
- 2 skinless chicken breasts
- 50g plain flour
- 1 egg
- 150g panko breadcrumbs
- 75ml vegetable oil (to deep fry)
(For a vegetarian alternative you could use sweet potato rather than chicken)
- Mixed salad leaves
- 200g rice
1. Prepare the chicken. Coat in flour, soak in egg then cover in the panko breadcrumbs. I find this works best if you have 3 separate bowls. Make sure you have covered the whole chicken. Put aside while you make the sauce.
2. For the sauce, preheat a pan with vegetable oil, and throw in the chopped onion, garlic and the ground ginger.
3. When they have softened, add the turmeric and curry powder and stir to form a dry paste.
4. Add the flour and after a minute, slowly begin to add the chicken stock. The slower you do this, the smoother the sauce.
5. Once all the chicken stock has been added, very slowly add the milk while mixing.
6. Finally, add the soy sauce, sugar and salt and leave to sit on low heat.
7. Deep fry the chicken until golden brown. This roughly takes 12 minutes if you turn them over every 1-2 minutes.
8. Heat your rice and add the salad to the plates.
9. Slice the chicken into lengths and pour the curry sauce.
10. Bon appetit!