katsu curry recipe hairy bikers bbc good food Chicken katsu curry recipe

Alright folks, gather ‘round! Tonight, we’re ditching the usual bland weeknight dinners and diving headfirst into a flavor explosion. We’re talking Chicken Katsu Curry. Yes, you heard right. That crispy, golden-brown chicken, drenched in a rich, savory curry sauce – it’s simpler to make than you think, and trust me, it’s a guaranteed crowd-pleaser.

Chicken Katsu Curry - Prepare for Deliciousness!

I know, I know, it *sounds* fancy. But honestly? Once you break it down, it’s just breaded chicken and a flavorful sauce. We’re talking comfort food with a little zing, and a whole lotta yum. Plus, it’s incredibly versatile. Serve it with rice, noodles, even a side of steamed veggies if you’re feeling virtuous. Let’s get started!

Now, let’s get to the nitty-gritty. Here’s what you’ll need to make this magic happen:

Ingredients:

For the Chicken Katsu:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Salt and pepper to taste
• Vegetable oil, for frying

For the Curry Sauce:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional, for a little kick!)
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 medium potato, peeled and diced
• 1 medium carrot, peeled and diced
• 1/2 cup frozen peas
• 1 tablespoon soy sauce
• 1 teaspoon honey (or sugar)
• Salt and pepper to taste

Instructions:

Let’s get that Chicken Crispy!

1. First, prep your chicken. Pound those chicken breasts to an even thickness – about ½ inch is perfect. This ensures even cooking and maximum tenderness. Season them generously with salt and pepper.
2. Set up your breading station. You’ll need three shallow dishes: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs.
3. Dredge each chicken breast in the flour, making sure to coat it completely. Shake off any excess flour.
4. Dip the floured chicken into the beaten eggs, again coating it thoroughly. Let any excess egg drip off.
5. Finally, coat the chicken in the panko breadcrumbs, pressing firmly to make sure they adhere. This is what gives you that amazing crispy texture!
6. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. You’ll know the oil is ready when a breadcrumb dropped in sizzles immediately.
7. Carefully place the breaded chicken breasts in the hot oil, being careful not to overcrowd the pan. Cook for about 3-4 minutes per side, or until golden brown and cooked through.
8. Remove the chicken from the skillet and place it on a wire rack to drain any excess oil. This helps keep it crispy!

Curry Time!

1. While the chicken is resting, let’s get that curry going. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute, until fragrant.
4. Stir in the curry powder, turmeric, and cayenne pepper (if using) and cook for 30 seconds, stirring constantly. This will toast the spices and release their flavor.
5. Sprinkle in the flour and cook for 1 minute, stirring constantly. This will help thicken the curry.
6. Gradually whisk in the chicken broth, making sure to break up any lumps.
7. Add the diced potato and carrot and bring the mixture to a simmer. Cook until the vegetables are tender, about 15-20 minutes.
8. Stir in the frozen peas, soy sauce, and honey (or sugar). Season with salt and pepper to taste.
9. Simmer for another 5 minutes, or until the peas are heated through and the sauce has thickened slightly.

Putting it All Together:

1. To serve, slice the chicken katsu into strips and arrange it over a bed of rice.
2. Ladle the curry sauce over the chicken and rice.
3. Garnish with chopped green onions or sesame seeds, if desired.

And there you have it! A homemade Chicken Katsu Curry that’s guaranteed to impress. Don’t be afraid to adjust the spices to your liking – more curry powder for a bolder flavor, or a pinch of cayenne for a little heat. Enjoy!

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Chicken Katsu Curry Recipe - BBC Food

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