Korean chicken katsu curry
| Serves: | 4 |
Ingredients
- 1 large free range egg, beaten
- 4 chicken breasts
- 2 tbsp mixed with 2 tbsp cold water corn flour
- 3 tbsp organic chicken stock
- 2 dates, pitted
- 2 tbsp mild curry paste
- 4 cloves garlic, peeled and roughly chopped
- 1 carrot, peeled and roughly chopped
- 1 onion, peeled and roughly chopped
- jasmine rice, cooked, to serve
- 2 tbsp sunflower oil
- 1 cup Asian Panko Breadcrumbs
- 4 tbsp plain flour
- salt and freshly ground black pepper
- 2 tbsp lime, juiced
- 2 tbsp soya sauce
- 5 tbsp olive oil
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Cooking Instructions
- Preheat the oven to 200 °C.
- Heat the olive oil in a heavy-based saucepan over a medium heat. Add the onion and carrot and cook for 4 – 5 minutes or until softened.
- Add the garlic and curry paste and cook for another 2 minutes.
- Add the dates, soya sauce, chicken stock and corn flour mixture to the pan and mix well.
- Bring to a boil then reduce to a simmer, cover and leave to cook for 30 minutes. Allow to cool slightly.
- Blend until smooth then pass through a sieve, discarding any solids.
- Add the lime juice and season to taste.
- Put the chicken breasts, one at a time, between sheets of clingfilm and beat with a rolling pin until flattened by half.
- Dust the chicken pieces with the flour, dip them in the beaten egg, then cover them in the breadcrumbs.
- Heat the oil in a large heavy-based frying pan, and brown the chicken on each side.
- Place the chicken on a foil-lined baking tray for 8 – 10 minutes or until cooked through.
- Serve the crispy chicken breasts with the curry sauce and sticky rice.
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