Japanese Katsu Curry + Uncle Ben’s Rice

6th August 2018

Before we go any further I have to say this is so much easier than it seems, we managed to put it together with a house full, including 3 kids and two dogs and whilst making cupcakes too. The only thing that really requires your attention is making sure the chicken doesn’t burn as the hard stuff like the rice is taken care of by good old Uncle Ben’s.

So Japanese Katsu Cury, what is it? Well curry was first imported to Japan by the British when they still had the colonial rule of India, from there like most imported food to Japan, they have refined it to within an inch of its life and made its so much better

BUT in a nutshell, its curry the way we know it, sauce (more Japanese ingredients but we will come to that) rice and of course some meat but the meat here is a breaded Chicken fillet.

Now for the recipe, we always prepare the chicken first and get it in the oven whilst we make the sauce.

For the Katsu chicken

We use skin off chicken breast 600gram does the family
250gram panko breadcrumbs
A pinch of salt and pepper
A teaspoon of garlic powder and onion powder
50gm of flour 
And a pinch of paprika or chilli powder if that’s your thing
4 eggs

Method, 

1) pat down the chicken with some kitchen roll
2) find a sandwich bag and combine the salt, pepper, panko breadcrumbs, garlic powder and onion powder
3) dip the chicken into the flour and then add eggs to another and beat, 
4) Dip the floured chicken into the eggs and then put on the sandwich bag and give a good shake to cover in breadcrumbs and seasoning
5) double coat repeating the flour, eggs and then sandwich bag routine for all your chicken
6) Place on a rack in a baking tray and bake in an oven on 180c until golden brown
7) watch them closely as the point that they turn from golden and lovely to black and burnt is seconds (about 25 minutes but depends on how thick your chicken is)

For the sauce ingredients

1 tablespoon sunflower oil
1 onion, finely chopped
a knob of ginger cut finely
2 garlic cloves crushed nice and thin
1 tablespoon of medium spice curry powder or mild if heat isn’t your things
2 tablespoons of plain flour
half a litre of good chicken stock
a good dash of soy sauce
a little honey to taste

Method

1) add the oil to a hot pan and cook the onion, garlic and ginger down for a couple of minutes
2) add the flour and curry powder mix well, make sure you sieve in your flour otherwise you will have to whisk your sauce like I did.
3) slowly add the stock and at the same time add the soy sauce and a little honey (you can always add more later)
4) reduce it downtilll it thickens up nicely, keep tasting and add extra curry powder or honey to taste.

serve over some uncle bens lemon and thyme rice, the perfect combination



serves 2 adults and 2 minis with good appetites x
Enjoy and let us know how it goes down

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