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Chicken Katsu Curry

Katsu curry is a sweet mild curry sauce with a fruit flavour. It compliments fried panko meat or vegetables and is served with fluffy rice to create a great Japanese comfort food.

Prep: 30 mins
Cook: 30 mins
Serves: 4
    • 400g chicken breast (or 400g butternut squash)
    • 100g cornflour
    • 100g plain flour
    • 1 tsp baking powder
    • 1 pack Blue Dragon Panko Breadcrumbs
    • 100g butter
    • 2 tbsp cooking oil
    • 2 tbsp curry powder
    • 1 tbsp garam masala
    • ½ tsp Chinese five spice
    • 2 tbsp of plain flour
    • 1 onion finely chopped
    • 1 carrot grated
    • 1 sweet apple peeled and grated
    • 125ml apple juice
    • 150ml chicken or vegetable stock
    • 2 tbsp Blue Dragon Dark Soy sauce (add to taste)
    • 2 tbsp sugar or honey (add to taste)
    1. Take 500g of chicken breast pieces then flatten to make even 1cm pieces.
    2. If using butternut squash, cut into 1cm thickness, cover with a little water and then place in the microwave for 8 mins until cooked. Cool down to room temperature before attempting to cover with batter and breadcrumbs.
    3. Mix a batter together using flour (100g cornflour to 100g plain flour) and a teaspoon of baking powder and enough water to make it into a batter that has a consistency of single cream. Alternatively, use a ready made tempura batter.
    4. Coat the chicken (or butternut squash) in the batter mix and dip into the Panko breadcrumbs until evenly coated. Press down firmly so that the breadcrumbs stick well.
    5. Shallow fry the meat or vegetables in oil for 5 minutes on each side, or until golden and cooked through. Drain on Kitchen paper.
    6. To create the sauce, melt the butter and cooking oil in a pan.
    7. Fry the onions on a medium heat until they begin to soften and then add the spices.
    8. Cook for a few minutes before adding the flour to create a rue. Then slowly add the stock while whisking to get rid of flour lumps.
    9. Heat until boiling then add grated carrots and apple.
    10. Reduce the heat to simmer and add apple juice and cook until the sauce has half evaporated and thicken up.
    11. Blend the sauce once the carrots are soft to get a smooth sauce.
    12. Then add soy and sugar to taste.