Katsu Curry…. Fragrant Aromatic and Truly Satisfying….
January 16, 2014
Katsu Curry…. Filling your kitchen with wild aromatic fragrance, a joy to prepare, as your eager diners await with hungry hearts. Simple and fulfilling
- Prep: 30 mins
- Cook: 1 hr
- Yields: 4 Generous
In a bowl mix together all the spices for the rub, bash out your chicken breasts and coat with 1/2 the rub mix, massaging into the chicken breasts. Set aside. Next get your batter mix coating station ready. Bowl - 1 mix the flours, baking powder and remaining rub, bowl 2 - eggs beaten, bowl 3 - the breadcrumbs. Cover your chicken in the spicy flour, shake, dip into the eggy mixture, and finally coat in the breadcrumbs, place in the fridge for a while.
Put a pan of salted water on to boil, and a heavy pan filled halfway with vegetable oil (Keep the heat of the oil moderate, ready for the deep frying)
To make the Katsu sauce, in a large frying pan soften the onion, carrot, apple in a little vegetable oil for 15 mins until softened, add the garlic and brown sugar and cook over a medium heat for further 5 mins to caramelise. Pour this mix into a bowl and set aside, back to the frying pan add the butter and melt. Add the flour making a roux and cook through for 2 mins, add all the spices, puree, stock, coconut milk and simmer gently for 10 mins, whisking ocassionally, add the onion mix into the sauce with the garam masala and adjust taste and consistency adding a little water if needed. This can now simmer gently on the stove, stirring occasionally.
Place noodles or rice in the boiling water for 9 mins or to the packet instructions. Gently fry your coated chicken in the hot oil for about 8 mins, turning it once until crispy and golden and cooked through, drain the noodles and rinse under hot water in a colander, remove chicken, drain on paper towel, cut into slices, place a heap of noodles or rice on warmed plates, place sliced chicken on top and spoon over a good serving of the katsu sauce.
Eat immediately with vigour serve with pickled chilli…..