Shivi Ramoutar's katsu curry
Shivi Ramoutar is back in the kitchen with a super simple katsu curry. So versatile, the moreish sauce works with chicken, fish and even veg.
Perfect to portion up, pop in the freezer and have on hand for those midweek meal emergencies.
Katsu curry
Serves 4
Ingredients
For the katsu chicken
4 skinless chicken breasts
2 eggs beaten
5 tbsp flour, mixed with a little 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
Quick 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 200C/180C Fan/Gas Mark 6. Lightly grease a baking tray.
2. Make the katsu chicken: In separate shallow bowls, pop the beaten egg, seasoned flour and breadcrumbs.
3. Coat the chicken in the flour, then egg and then breadcrumbs and set aside on the baking tray.. (Use one hand for wet mixture and the other for dry mixture). 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.
Shivi’s tips -
-This is great made with salmon fillets, sliced aubergine or courgette in place of the chicken.
-The sauce can be frozen - allow to cool completely then portion up and place in labelled freezer bags. Lay flat to freeze.