Panko breadcrumb chicken and butternut squash with katsu curry sauce and served with rice.

Ingredients

  • 500gms of chicken breast
  • Pank breadcrumbs
  • Plain flour
  • Corn flour
  • Teaspoon of baking powder

Katsu curry sauce

  • 100 gm butter
  • 2 tbsp of cooking oil
  • 2 tbsp curry powder
  • 1 tbsp garam masala
  • ½ tsp Chinese five spice
  • 2 tbsp of plain flour
  • 1 onion finely chopped
  • 1 carrot grated
  • 1 sweet apple peeled and grated
  • Apple juice half a cup
  • Chicken or vegetable stock 150ml
  • 2 tbsp dark Soy sauce (add to taste)
  • 2 Tbsp sugar or honey (add to taste)

Method

  1. Take 500gms of chicken breast slice and flatten to make even 1cm pieces or use butternut squash cut into 1cm thickness. Cover with a little water and then place in the microwave for 8mins until cooked. 
  2. Cool down to room temperature before attempting to cover with batter and bread crumb. 
  3. Mix a batter together using flour (corn flour 100g to plain flour 100gm) and a teaspoon of baking powder and enough water to make it into a batter that has a consistency of single cream. Or use a readymade tempura batter.
  4. Coat the chicken (pork or vegetable) in the batter mix and dip into the Panko breadcrumbs until evenly coated. Press down firmly so that the breadcrumbs stick well.
  5. Shallow fry the meat or vegetable in oil for 5 minutes on each side, or until golden and cooked through. Drain on kitchen paper.
  6. Katsu curry is a sweet mild curry sauce with a fruit flavour. It compliments fried panko meat or vegetables and served with fluffy rice to create great Japanese comfort food. 

Katsu Curry Sauce

  1. Melt the butter and cooking oil in a pan
  2. Fry the onions on a medium heat, when onion begin the soften, add the spices
  3. Cook for a few minutes before adding the flour to create a rue.  Then slowly add the stock whisking to get rid of flour lumps
  4. Heat until boiling then add grated carrots and apple
  5. Reduce the heat to simmer and add apple juice and cook until the sauce has half evaporated and thicken up
  6. Blend the sauce once the carrots are soft to get a smooth sauce
  7. Then add soy and sugar to taste.