CHICKEN KATSU CURRY
Katsu curry is super-delicious and is one of Japan's most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) - and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.
Provided by Jamie Oliver
Categories Lunch & dinner recipes Jamie's Comfort Food Chicken Curry Bread Chicken breast Lunch & dinner recipes
Time 1h30m
Yield 4
Number Of Ingredients 22
Steps:
- Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
- When the time's up, sprinkle the breadcrumbs on to a tray. Remove the chicken from the buttermilk, shake off the excess, then turn in the breadcrumbs, pressing down to make them stick and flatten them a little more. Keep in the fridge until you're ready to cook.
- For the sauce, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks (reserving the leaves).
- Fry in a large pan on a medium low heat with 1 tablespoon of olive oil and the spices for 15 minutes, or until starting to caramelize, stirring regularly.
- Stir in the flour, then the mango chutney. Pour in 800ml of boiling water and leave to blip away for 15 minutes, or until reduced to a nice sauce consistency, stirring occasionally. Taste, season and add more mango chutney, if needed.
- Meanwhile, place 1 mug of rice in a medium pan with 2 mugs of boiling water and a good pinch of salt. Break in the creamed coconut and mix together. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off and leave with the lid on.
- Make a quick pickle by peeling and very finely slicing the red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. Deseed and finely slice the chilli and add to the bowl, then mix up.
- Just under half fill a large sturdy pan with vegetable oil - the oil should be 8cm deep, but never fill your pan more than half full - and place on a medium-high heat. Use a thermometer to tell when it's ready (170°C), or add a piece of potato and wait until it turns golden - that's the sign that it's ready to go.
- Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
- Alternatively, drizzle 2 tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for 10 minutes, or until golden and cooked through, turning after 6 minutes and drizzling with an extra 2 tablespoons of oil as you turn.
- To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and the coriander leaves.
Nutrition Facts : Calories 885 calories, Fat 30.9 g fat, SaturatedFat 7.5 g saturated fat, Protein 49.2 g protein, Carbohydrate 111.5 g carbohydrate, Sugar 8.7 g sugar, Sodium 1.5 g salt, Fiber 3.6 g fibre
KATSU CURRY
Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. You'll need chicken or tofu depending on your preference
Provided by Cassie Best
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 17
Steps:
- First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
- Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken or tofu into the flour mixture (if cooking for both vegans and meat eaters, make sure you dip the tofu first to avoid mixing it with meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
- When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.
- Heat the oil in a frying pan and cook the chicken or tofu for 4-5 mins on each side until golden and cooked through. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges.
Nutrition Facts : Calories 743 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 1.4 milligram of sodium
CAULIFLOWER KATSU CURRY
Try this veggie take on a katsu curry with cauliflower steaks. Marinading the cauli in lime, garlic and coconut creates various levels of vibrant flavour
Provided by Liberty Mendez
Categories Dinner
Time 1h25m
Yield Serves 4-6
Number Of Ingredients 24
Steps:
- Start by making the pickled salad. Tip all the ingredients into a pan with 1 tsp sea salt and bring to the boil over a medium heat. Remove from the heat, tip into a bowl and cover until needed.
- Combine the coconut milk, lime juice, garlic and 2 tsp salt in a wide, deep dish to make a marinade. Cut two 2.5cm steaks from the middle of each cauliflower, slicing through the central stalk so they hold together. Place the steaks and any large florets into the marinade, rubbing it in so they're well-coated. Cover and leave at room temperature until needed. The steaks can be put in the marinade up to 2 hrs ahead.
- Heat the oven to 220C/200C fan/gas 7. Sprinkle the flour onto a plate and the breadcrumbs onto another. Shake off any excess marinade from the cauliflower steaks, place in the flour and turn to coat evenly. Return the steaks to the marinade, then turn to coat in the breadcrumbs. Arrange on a baking tray lined with baking parchment and drizzle with a little coconut oil. Bake for 35-40 mins until browned, turning over halfway through the cooking time.
- Meanwhile, make the sauce. Heat the oil in a large saucepan over a medium heat and fry the onions, carrots and celery (if using) for 8-10 mins until softened. Boil the kettle, then add the garlic, ginger, curry powder and turmeric to the fried veg and stir for 2-3 mins. Pour in the coconut milk, lime juice and 100ml hot water from the kettle. Season, reduce the heat to low and simmer for 20 mins.
- Blitz the sauce until smooth using a hand blender, or a jug blender. If it's too thick, add a little more water. Season and keep warm. Drain the salad, discarding the pickling liquid.
- Divide the rice between plates, then top with the curry sauce and katsu cauliflower. Serve with the pickled salad, plenty of lime wedges for squeezing over, plus a sprinkling of coriander and a grinding of black pepper, if you like.
Nutrition Facts : Calories 672 calories, Fat 27 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 17 grams sugar, Fiber 13 grams fiber, Protein 17 grams protein, Sodium 3 milligram of sodium
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