Take a look at this recipe for a delicious Chicken Katsu Curry, courtesy of Wee Cook Kitchen in Carnoustie, for you to make and enjoy at home.
Ingredients:
1 white onion
1/2 block unsalted butter
Mild Tesco curry powder (Tesco’s is best for this recipe)
Bottle of white wine
White sugar – not sweet wine
Cold water
Soy sauce
Cornflour
Sushi rice 500g (no other rice will work)
Table salt
White wine vinegar
1 carrot
Icing sugar
2 Chicken breast fillets
Eggs
Plain flour
Breadcrumbs – natural or panko
Black pepper
Vegetable oil for frying
Cooking kit:
2 saucepans (one with a lid)
A frying pan
Whisk
Measuring jug
Small bowl
Peeler
Knife
Chopping board
Grease proof paper
Tin foil
Stirring spoon
Fork
Timer
Baking tray
Cheese grater
Oven pre-heated to 190
Method:
1. Make the sushi dressing: Mix 1 teaspoon of sugar and 1 teaspoon of table salt in a bowl. Add 4 teaspoons of white wine vinegar and 50-60ml of white wine. Whisk until the sugar and salt have dissolved and then set aside.
2. Cook the rice. Put the sushi rice in a saucepan add 750ml of cold water. Place on the hob turn up to high heat and watch-as soon as the water and rice start to simmer turn the heat down to low, place the grease proof paper in the pan on the surface of the rice and water then quickly cover with foil and a tight fitting lid. Set a 17min timer. As soon as the 17 mins is up remove the pan and leave to rest for another 17mins. DO NOT REMOVE THE FOIL & LID. After the rice has rested for 17mins remove the lid, greaseproof and foil and gently mix in some sushi dressing with a fork to season the rice.
3. Dice the onion and sweat in in a pan with the butter. Once softened add 2 pudding spoons of sugar, 2 thirds of the tub of curry powder and fry together for 1 min. Add 150ml white wine and 300ml water and bring to the boil. Leave to boil for 10mins then turn the heat down and add soy sauce to taste. Thicken the sauce by whisking in (a teaspoon at a time) a cornflour and water paste.
4. The Katsu chicken. Butterfly the chicken breast. Dip into flour (seasoned with salt & pepper), then into egg mix and then into breadcrumbs. Repeat the process for each chicken portion. To cook the chicken heat 7mm of veg oil in a frying pan. Once it’s hot cook the chicken each side until the bread crumbs are golden brown. Remove from the pan and place onto a baking tray and finish cooking the chicken in the oven for 6-10 mins.
5. Make the pickled carrot. Peel the carrot and then use the peeler to make ribbons or grate the carrot if you prefer. Place the carrot into bowl and dust with icing sugar and add white wine vinegar to coat and pickle the carrot.
6. Assembly. Spoon sushi rice into serving bowl or a plate. Cut the cooked Katsu chicken into strips and present on top of the rice. Pour lashings of Katsu curry sauce over the top and garnish with pickled carrot.
