Chef Time!

Chef Time!

Wednesday, December 28, 2011

Chicken Katsu Curry with Rice

If you are in anyway like me, you are always wanting more challenges for your Culinary skills. I'm always on the lookout for dishes that I have either eaten in a restaurant or somewhere else, to see if I can make it at home or for my clients. I was completely surprised as to how simple this dish really is, as well as to how much this will cost me on a per plate basis.

4 large chicken breasts
Plain flour, for coating
4 eggs, beaten
Bread crumbs, for coating
Vegetable oil, for deep-frying
Steamed rice, to serve

For the vegetable curry:
2 tbsp. butter
Half a large onion, chopped
¼ lb. carrots, boiled and chopped
¼ lb. potatoes, boiled and chopped

For the Katsu curry sauce:
2 tbsp. butter
2 garlic cloves, chopped
Half large onion, chopped
3 Granny Smith apples, chopped
2¼ pints water
2 bananas, chopped
2 tbsp. honey
1 tbsp. ground turmeric
½ tbsp. hot curry powder
2 tbsp. ketchup
15 fl oz chicken stock
2 tbsp. cornflour
1 tbsp. salt
2 tbsp. ground black pepper

First make the Katsu curry sauce. In a large saucepan, heat together the butter, garlic, onion and apple, mix together and fry briefly. Add in 1¼ pint water, then the banana, honey, turmeric, Madras powder and ketchup. Bring to the boil. Add in the stock.
Mix together the remaining water with the cornflour. Add to the curry mixture with the salt and black pepper.
Cook for 20 minutes, stirring now and then.
Strain the sauce into a bowl and reserve it. Cut slashes in each chicken breast fillet.
Coat the chicken breast fillets first in flour, then beaten egg then breadcrumbs.
Heat the vegetable oil for deep-frying in a wok or deep fat-fryer. Deep-fry the chicken breast fillets one at a time in the vegetable oil for 3-4 minutes until golden and crisp. Remove the chicken breast fillets with a slotted spoon or frying basket and drain on kitchen paper and keep warm in a warm oven.
Meanwhile, prepare the vegetable curry. Heat the butter in a heavy-based saucepan. Add in the onion, carrot and potatoes and fry for 2-3 minutes until the onion has softened. Pour in the reserved Katsu curry sauce and cook for 4-5 minutes, bringing to the boil. Slice the chicken into even strips and serve with the vegetable curry and steamed rice.

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