This recipe is part of my Around the World in 28 Days series.
I think this is one of the best recipes on my blog! Katsu curry is a mega Japanese dish that seems to have become crazy popular in recent years, and it’s clear to see why. This meal takes a little more love than usual, but will still be ready in under 30 minutes, is very healthy and utterly delicious. I’ve done a couple of interesting things with this recipe. Firstly – and most controversially – I’ve used oats instead of breadcrumbs! But trust me, don’t knock it until you’ve tried it. Students should always have oats in the cupboard, whereas breadcrumbs can be more of a faff. Not to mention, more importantly, I think it tastes just as good – if not better – and bigs up another superfood! I’ve also grated the veg in my sauce. It just obliterates as it simmers away and lets all the flavours mingle in an amazing way. The fresh, crunchy veg and the tangy, spicy sauce is an incredible combo with the chicken. I’m so exited about this. If you try one thing from my blog, it’s got to be this!Ingredients
- 1 Onion, grated
- 1 Carrot, grated
- 1 clove of Garlic, finely chopped
- 1 tablespoon of Curry Powder
- 1 teaspoon of Tumeric
- 4 tablespoons of Plain Flour
- 1 tablespoon of Soy Sauce
- 1 glass of Water
- 1 Chicken Breast
- 1 Egg
- 1 Handful of Oats
- 1 Handful of Ground Almonds
- 1/4 Cucumber, grated
- 1 Carrot, grated
- Small handful of Coriander, roughly chopped
- 1/2 pouch of Precooked Long Grain Rice
- Start by making the curry sauce. Drop a tablespoon of coconut oil into a saucepan on a medium heat. Add the carrot, onion and garlic and fry gently for 5 minutes until everything has softened. Stir through the spices along with a tablespoon of flour, fry for 30 seconds more and then add the water. Season with the soy sauce, bring to the boil and then drop to a gentle simmer. Now it can just blip away now until you’re ready to serve!
- Use your hand, or something heavy, to bash the thicker end of the chicken breast. You want the chicken breast to be roughly the same thickness all the way along. Now, it’s time to get a little distribution line going on! In a bowl, add the remaining flour. In a separate bowl, crack the egg and whisk it. In a third (and final!) bowl, add the oats and ground almonds. Take your chicken and dunk it in the flour, coating all over. Transfer to the egg and do the same. Finally, add it to your oat mixture. But that’s not the end – I’m bigging up the double dunk! Go back to the flour, egg and oats and do a second coating of each. Hell, even do a third coating if you’re feeling naughty. What’s important, ultimately, is that the entire breast is coated and you can’t see any chicken.
- Get a frying pan on a medium heat with the remaining coconut oil. Carefully lay the chicken into the pan and fry for about 10 minutes, turning regularly, or until the chicken is cooked all the way through. The oats should become wonderfully golden, but be careful not to burn it.
- In the meantime, combine the cucumber, carrot and coriander to make a quick salad. Microwave the rice pouch.
- When the chicken is cooked, you’re ready to serve. Place the rice in the bowl, pour over the curry sauce and top with the chicken and salad. This is going to be a curry like you’ve never made before!
Here’s an idea…
This curry sauce will work with a hell of a lot more than just chicken! Make your own to have with chips or try with other meats or fish. You can create a big batch, freeze it and defrost as and when you’ve got a craving!
I’d like to dedicate this recipe to my housemate Reuben. He gave me an onion to use in this recipe. Don’t know what I’d have done without you, man.