Shivi Ramoutar’s fake-away chicken katsu curry
Shivi’s back in the kitchen with another delicious weekday night treat. She’s showing you how to perfect your favourite take-away at home. Her chicken katsu curry is not only simple and quick to make, it’s perfect to portion up and pop in the freezer.
Chicken Katsu Curry
Serves 4
Ingredients
For the chicken:
4 skinless chicken breasts
Salt and pepper, for seasoning
6 heaped tbsp breadcrumbs (Panko if possible)
Oil, for drizzling
For the curry sauce:
2 tbsp oil
1 large onion, roughly chopped
2 large carrots, roughly chopped
3 large garlic cloves, crushed
2 heaped tbsp mild curry powder
500ml chicken, or veg stock
1 heaped tbsp honey
1 tbsp soy sauce
1 heaped tbsp peanut butter
For the pickle:
½ cucumber, thinly sliced in rounds
1 red chilli, thinly sliced - seeds left in optional
2 tbsp white wine or cider vinegar
1 tbsp caster sugar
1 tsp salt
Rice, to serve
Method
1. Pre-heat the oven to 200℃/180℃ fan/Gas Mark 6. Lightly grease a baking tray.
2. Place the chicken breasts on a chopping board, place a sheet of parchment paper or a silicone sheet on top and flatten the chicken by pounding them with a rolling pin. Sprinkle seasoning on both sides of each chicken breast.
3. Working one at a time, firmly press the breadcrumbs into each chicken breast with your hand, then gently flip over and press more onto the other side. Repeat with the remaining chicken breasts, drizzle with a little vegetable oil, and bake in the oven for about 25 minutes until cooked through and golden, turning halfway.
4. In the meantime, make the curry sauce. Heat the oil in a large saucepan on a medium heat and soften the onion and carrot for about 10 minutes. Add the garlic and curry powder and stir until aromas are released.
5. Add the stock, some seasoning and increase the heat and bring to the boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally. Remove from the heat and blitz using a hand held blender (or pour into a blender), until smooth. Then pop back on the heat and add the honey, soy and peanut butter, increase the heat to medium and cook for another 5 minutes or so, until thick.
6. Mix together the ingredients for the quick cucumber pickle.
7. Cut the cooked chicken at an angle, pop onto a plate with cooked rice, drizzle over the katsu curry sauce and serve with a little quick pickle.