Chicken katsu curry
2 hrs 50 min + marinating overnight4
Crispy panko-coated chicken breasts served with coconut basmati rice, spiced curry sauce, and pickled red onion.
| prepPreheat oven to 170°C / 340°F if baking rice (optional) | ||||
| prepFill a large sturdy pan with 2 litres / 500 ml vegetable oil to 8 cm depth | ||||
| 4 × 150 g skinless boneless free-range chicken breasts | Marinate chicken 2 hrs or overnight | Coat chicken in breadcrumbs, chill | Fry chicken 8 min until golden, drain | Plate rice, chicken, sauce, pickle & coriander |
| 250 ml buttermilk | ||||
| 2 heaped teaspoons medium curry powder | ||||
| 2 cloves garlic | ||||
| 120 g panko breadcrumbs | ||||
| 1 mug / 300 g basmati rice | Cook rice with coconut 10 min, rest | |||
| 25 g creamed coconut | ||||
| 1 onion | Fry sauce base 15 min until caramelized | Stir in flour, chutney & water, simmer 15 min | ||
| 2 cloves garlic | ||||
| 5 cm piece of ginger | ||||
| 1 medium carrot | ||||
| 1 bunch fresh coriander / 30 g (stalks & leaves separated) | ||||
| 1 tablespoon olive oil (for the sauce) | ||||
| 1 teaspoon garam masala | ||||
| 1 teaspoon medium curry powder | ||||
| 1 teaspoon ground turmeric | ||||
| 2 heaped tablespoons plain flour | ||||
| 1 heaped teaspoon mango chutney | ||||
| 1 red onion | Make quick pickle with red onion & lemon | |||
| 1 lemon | ||||
| 1 fresh red chilli | ||||
| 2 litres / 500 ml vegetable oil (for frying) | Heat oil to 170°C / 340°F | |||
| coriander leaves (reserved from step 3) | ||||
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