KATSU CHICKEN CURRY

CHAPTER 10 of THE KITCHEN QUARANTINE CHRONICLES AND WHAT A WAY TO BREAK INTO THE DOUBLE DIGIT MILESTONE WITH THIS FAN FAVOURITE!!

I am not going to lie, this one is delicious and opens us up into the basics of making curries. In the future I will be posting some more technical curry recipes so next time you are at the shop, get that spice rack filled up!! For now though……

What you will need:

• 1 tin of coconut milk
• a thumb of fresh ginger
• 4/5 cloves of garlic
• 1 carrot
• 1 medium white onion
• 1 table spoon tumeric
• 2/3 table spoons mild curry powder
• olive oil
• salt and pepper

Now…. get them ingredients prepped up starting with dicing your white onion, dice the garlic cloves, finely grate the ginger and pop in your pan with a little olive oil. Add the turmeric and curry powder and “cook out”

“cook out is a term used to release flavour and cook the raw spices in powders etc. It gets rid of the flour/raw taste and texture”

Make sure your pan isn’t on to high as you do not wat to burn/colour your ingredients, add a little more oil if you needed. Once your onions have softened, add in your coconut milk and allow to simmer on a low heat for around 10 minutes then allow to cool.

I like to put my sauce in the food processor to make it smooth, add my grated carrot and you are done. Heat it up when needed…… PERSONALLY I think it taste loads better when you allow it to cool, sit and heat up when needed but that’s just me.

Some of you will know how to breadcrumb your chicken but for those who don’t I will run you through it.

What you will need:

• Chicken (I used boneless thighs)
• flour
• egg
• breadcrumbs

So…….. get three tubs/plates/dishes and place flour in one, 2 whisked eggs in another and finally….. breadcrumbs in the last. Tenderise your chicken (beat it with a rolling pin) not to much, just to flatten it out evenley

get yourself set up like this….

Once set you are going to go, Chicken > flour > egg > breadcrumb making sure its got an even coat each time then pop it into a frying pan on a medium/high heat with about a 1cm of oil in it to get it nice and golden! check this video for an example……

ENJOY!!

I served mine up with a red pepper cous cous, mainly because I’ve been eating like a champ and need some kind of balance in my life!!

Any queries message me on either Instagram or facebook, “Would you like any sides with that?” has pages on both and I will get back to you!

Stay safe and eat well

Matt.