This Japanese style curry is full of flavour from the curry sauce and crunchy from the fried chicken; yet not as spicy as Indian or Thai curries.
For the curry sauce:
- 1 tbsp rapeseed oil
- 1 onion chopped
- 2 garlic cloves crushed
- 1 carrot thinly sliced
- 2 cm ginger peeled and grated
- 2 tbsp mild curry powder
- 1 tsp ground turmeric
- 400 ml coconut milk
- 1 tsp honey
For the katsu:
- 4 skinless chicken breasts
- 50 g plain flour
- 2 tbsp soy sauce
- 2 egg yolks lightly beaten
- 100 g breadcrumbs
- vegetable oil for deep-frying
- 200 g basmati rice boiled
- 1 cucumber cut into ribbons
- 4 tbsp coriander leaves
- 1 lime cut into wedges
- First, make the curry sauce. Heat one tbsp of rapeseed oil in a saucepan, sauté the onions, garlic and carrots until soft and lightly caramelised or for about eight minutes.
- Add the ginger and cook for another 30 seconds. Remove from the heat, then stir in the curry powder and turmeric. Fold in the coconut milk and honey and season well.
- Cover and simmer over a low heat for 5 - 8 minutes.
- In the meantime, mix the flour with a tbsp of water and the soy sauce in a large bowl to create a light coating batter. In a second bowl, beat the egg yolk. In a third bowl, place the breadcrumbs. Dip the chicken pieces in the flour mixture, then egg mixture, and to finish in the breadcrumbs, turning until well coated.
- Preheat a deep fat fryer to 180˚C. Place the chicken in the fryer and fry for 4 - 6 minutes or until cooked through (depending on the sizes of the chicken pieces.)
- Place some boiled rice in serving bowls, add some curry sauce and top with the katsu chicken.
- Serve with the cucumber, herbs and lime wedges.