Chicken Katsu Curry
Delight your taste buds with this crunchy almond-crusted chicken dish served with a flavorful curry sauce. The chicken thighs are coated in crushed almonds and baked to perfection, while the aromatic sauce with ginger, garlic, and warming spices adds a delicious kick to every bite. Pair it with fragrant basmati rice and a refreshing carrot and cucumber salad for a complete and satisfying meal. Get ready to enjoy a symphony of flavors and textures in every mouthful!
— Constant Cookbook
Ingredients
- seasoned flour , for dusting
- 1 egg , beaten
- 100g natural dried breadcrumbs
- 4 large skinless, boneless chicken thighs
- 100g basmati rice
- 75g frozen peas
- sesame oil
- soy sauce
- 1 onion , chopped
- 2 garlic cloves , crushed
- a small chunk ginger , peeled and finely chopped
- a pinch chilli flakes (optional)
- oil , for frying
- 1 tbsp plain flour , mixed with 1 tbsp mild curry powder
- 350ml chicken stock
- 1 tsp brown sugar (any kind will do)
Instructions
- Heat oven to 220C/200C fan/gas 7. Cook the brown rice in plenty of boiling water for 35 mins or until very tender.
- Crush the almonds using a pestle and mortar, or blitz in a food processor until finely chopped, then sprinkle over a plate. Grease a small baking tray with a little of the oil. Brush the chicken on both sides with the remaining oil and season well. Coat the chicken with the nuts and place on the tray. Press any remaining nuts from the plate onto each breast. Bake for 20 mins or until browned and cooked through. Rest for 4-5 mins on the tray, then slice thickly.
- Meanwhile, make the sauce. Heat the oil in a medium non-stick saucepan and add the onion, garlic and ginger. Loosely cover the pan and fry gently for 8 mins or until softened and lightly browned, stirring occasionally. Remove the lid for the final 2 mins, and don’t let the garlic burn.
- Stir in the curry powder, star anise, turmeric and a good grinding of black pepper. Cook for a few secs more, stirring. Sprinkle over the flour and stir well. Gradually add 400ml water to the pan, stirring constantly.
- Bring the sauce to a simmer and cook for 10 mins, stirring occasionally. If it begins to splutter, cover loosely with a lid. Remove the pan from the heat and blitz the sauce with a stick blender until very smooth. Adjust the seasoning to taste. Keep warm.
- Once the rice is tender, add the spring onions and cook for 1 min more. Drain well, then leave to stand for a few mins while you make the salad. Toss the carrot and cucumber with the chilli, lime juice and herbs.
- Divide the sliced chicken between two plates, pour over the sauce and serve with the rice, salad and lime wedges for squeezing over.
Yield
Serves 2
Nutrition
- Calories: 585 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 58 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 47 grams protein
- Sodium Content: 0.3 milligram of sodium
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