Chook Me!

Recipe for Chicken Katsu Curry on Rice?

I am really hungry for some chicken kastu curry, but Im home for spring break and there are no restaurants around my home city that serve it. I am a pretty good cook, so I figured Id make some myself but I can't find a recipe. It would be awesome if someone could help me out. A fairly straight forward, yet delicious chicken or pork katsu curry on top of rice recipe would be awesome to have, Thanks

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1. Japanese Chicken Katsu Curry with Rice: Preparation Time : 30 minutes Cooking Time : 50 minutes Serves : 4 Ingredients : * 4 large chicken breasts * plain flour, for coating * 4 eggs, beaten * bread crumbs, for coating * vegetable oil, for deep-frying * steamed rice, to serve for the vegetable curry : * 2 tbsp butter * half a large onion, chopped * ¼ lb carrots, boiled and chopped * ¼ lb potatoes, boiled and chopped for the Katsu curry sauce : * 2 tbsp butter * 2 garlic cloves, chopped * half large onion, chopped * 3 Granny Smith apples, chopped * 2¼ pints water * 2 bananas, chopped * 2 tbsp honey * 1 tbsp ground turmeric * ½ tbsp hot curry powder * 2 tbsp ketchup * 15 fl oz chicken stock * 2 tbsp cornflour * 1 tbsp salt * 2 tbsp ground black pepper Preparation and Cooking Instructions : 1. First make the katsu curry sauce. In a large saucepan, heat together the butter, garlic, onion and apple, mix together and fry briefly. 2. Add in 1¼ pints water, then the banana, honey, turmeric, Madras powder and ketchup. Bring to the boil. 3. Add in the stock. 4. Mix together the remaining water with the cornflour. Add to the curry mixture with the salt and black pepper. 5. Cook for 20 minutes, stirring now and then. 6. Strain the sauce into a bowl and reserve it. 7. Cut slashes in each chicken breast fillet. 8. Coat the chicken breast fillets first in flour, then beaten egg then breadcrumbs. 9. Heat the vegetable oil for deep-frying in a wok or deep fat-fryer. 10. Deep-fry the chicken breast fillets one at a time in the vegetable oil for 3-4 minutes until golden and crisp. Remove the chicken breast fillets with a slotted spoon or frying basket and drain on kitchen paper and keep warm in a warm oven. 11. Meanwhile, prepare the vegetable curry. Heat the butter in a heavy-based saucepan. Add in the onion, carrot and potatoes and fry for 2-3 minutes until the onion has softened. 12. Pour in the reserved katsu curry sauce and cook for 4-5 minutes, bringing to the boil. 13. Slice the chicken into even strips and serve with the vegetable curry and steamed rice.
2. Chicken Katsu Curry on Rice Servings: 4 Ingredients 1 tbsp butter 1 garlic clove, chopped 1 small onion, chopped 1 Granny Smith apple, peeled, cored and diced 500ml water 1 banana, chunked 1 tbsp Honey 1 tsp turmeric 0.25 tsp hot Madras curry powder 1 tbsp tomato ketchup 250ml chicken stock 1 tsp Salt 1 tsp ground black pepper, or to taste 1 tsp cornflour For the chicken 4 chicken breasts, skins removed and boneless, 150g each 2 tbsp flour 2 eggs, beaten 5 tbsp breadcrumbs, dried 500ml vegetable oil, for deep frying For the vegetable curry sauce 1 tbsp butter 1 small onion 100g Carrots, chunked, boiled 100g Potatoes, chunked, boiled Method 1. Melt the butter in a saucepan and add the garlic, onions and apples. Cover and cook for 5 minutes. Pour over 250ml of the water and bring to a simmer. 2. Stir in the banana, honey, turmeric, curry powder and ketchup. Add the chicken stock and bring the sauce to boil. Season with salt and pepper. 3. Mix the cornflour with the remaining 250ml water, and add to the curry sauce. Simmer for 20 minutes, stirring occasionally. 4. Tip the sauce into a large sieve or colander placed over a bowl, reserving any katsu curry sauce that drips into the bowl. 5. While the sauce is cooking, prepare the chicken breasts. With a sharp knife, make two diagonal slashes across each breast and coat the chicken in flour on both sides. 6. Dip each chicken portion in beaten egg, and then roll them in the breadcrumbs. 7. Heat the oil in a wok and deep fry the chicken, two pieces at a time, for 3-4 minutes, until golden and crisp. Remove from the pan, drain on absorbent paper and keep warm while you finish making the curry. 8. For the vegetable curry, melt the butter in a separate saucepan, and add the onions, carrots and potatoes. Stir and fry for 5-8 minutes, over a moderate heat, until just beginning to turn golden. 9. Pour in the prepared katsu curry sauce, bring to a boil and simmer for 4-5 minutes. Slice the chicken breasts into strips and serve with a heap of steamed rice. Accompany with the piping hot vegetable curry sauce.