Chicken Katsu Curry – serves 4

by Ryan Miller - Head Chef

Curry Sauce

½ onion, diced

1 stick celery, diced

1 carrot, peeled and chopped 

20g fresh ginger, peeled and diced

3 garlic cloves, peeled and diced

2 tsp curry powder

½ tsp fennel seeds

½ tsp turmeric

½ tsp cumin seeds

500ml chicken stock

200ml coconut milk or double cream

40g mango chutney 

1 small bunch fresh coriander

Salt and pepper

1 TbspRapeseed oil

For the chicken:

4 chicken breast, skinless 

120g plain flour

2 eggs, beaten

200g breadcrumbs 

4 Tbsp rapeseed oil

Method: 

Curry sauce

·      Soften onion, carrot and celery in rapeseed oil.  

·      Add garlic, ginger, fennel and cumin seeds and fry gently for 5 minutes 

·      Add curry powder and turmeric and fry for a further 2 minutes 

·      Add chicken stock, cream and mango chutney, bring to the boil and then simmer for 30 minutes 

·      Strain through a fine sieve

·      If desired thicken the sauce with cornflour that has been mixed with water

·      Stir in the chopped coriander and season to taste

For the chicken

·      Butterfly cut the chicken breast and season with salt and pepper

·      Crumb the chicken by dusting in flour, dipping into beaten egg then coating with breadcrumbs 

·      Heat oil in a pan and colour the chicken on both sides then place in a 180C oven for 10 – 15 minutes or until golden brown and cooked through