Rocknrollerbaby’s Chicken Katsu Curry – serves 4!
My children miss lots of things about living in London and aside from their school and pals I’d say top of the list for their misses is readily being able to buy Chicken Katsu Curry when we are out from lots of different market stalls. They can smell out that dish from 100 paces I swear and it’s their all time favourite food. Both of them in agreement for once is one kind of rare but both of them excited about food is a whole other affair!
My children are just incredibly picky eaters in general, especially Jimmy and when you find something they both like… My word you have to grab it with both hands so moving away from all the street food vendors offering this dish meant I had to learn my own way of creating it for them and… Dare I say this, I actually think my version is far tastier than any we have had in a restaurant or from a street food stall. It’s made all the easier (because it is a bit of a faff making it) by me bulk cooking and freezing portions and my other key to making this dish as easy as possible is using Uncle Ben’s microwaveable rice. It tastes really fresh, takes two minutes to cook and the kids even accept the wholegrain variety without any issues at all!
I gave the kids a little dinner party today with their favourite meal and they were delighted. See my Instagram for more and if you’d like to make my recipe then look no further!
4 x chicken breasts
Salt – pinch
Pepper – pinch
Eggs beaten – x 3
Panko bread crumbs – 4 cups
Carrots peeled thickly sliced – x 3
White onions thickly sliced – x 2
8 garlic cloves – grated
Medium curry powder – 5 teaspoons
800ml of chicken stock
Soft brown sugar – 2 tablespoons
Bay leaf x 2
Garam masala – 1 teaspoon
Uncle Ben’s wholegrain rice X 2 packs
Bash each chicken breast to flatten it a little and prepare three bowls, one with the flour (seasoned with salt and pepper), one with the egg mixture and one with the panko bread crumbs. Coat each chicken breast first with flour, then egg and finally the bread crumbs. Refrigerate while you make the curry sauce.
Heat 2 tablespoons of vegetable oil in a non-stick heavy based pan and add the onions, garlic and carrots to cook on a low heat for 15 minutes. Add 2 tablespoons of plain flour with the curry powder and gradually mix in the stock as if making a roux – when combined add the sugar, 5 teaspoons of soy sauce and bay leaves before bringing to the boil and immediately turning down the heat once this has been achieved. Add the garam masala and keep on a low heat while you cook the chilled coated chicken breasts.
Heat 300 ml of the oil in a frying pan on a medium heat. Add the chicken breasts and cook on both sides for 5 minutes each while you microwave the Uncle ben’s rice – when cooked slice and serve with the rice (which I like to turn out of a bowl like a sand castle) and the curry sauce (on the side if you’re fussy like my kids and prefer to dip)!
Etc voila! Uncle Ben’s are celebrating the fact that #DinnerBringsUsCloser with a video set to the poem ‘The British’ written and performed by renowned British poet Benjamin Zephaniah. In a true demonstration of the diversity of cuisines and people in the UK, the film showcases real food and real people from the diverse range of communities and nationalities that make up modern Britain. Check it out here – it’s really, really lovely!
This post is a collaboration with Uncle Ben’s.