Chicken Katsu Curry
I am on the hunt for Japanese food. Okay, we are not short of sushi over here and there are new restaurants such as Hashi Kitchen which have a more varied menu but even there we know who the star really is.
I love sushi and am still a regular at my local sushi restaurant Aiko, yet I can’t help but feel that Japanese food is kind of lost in Berlin. Or those sushi restaurants that do serve other dishes end up falling into the generic trap of offering noodles in a coconut sauce. Basically: not really Japanese at all.
That was until I came across Makoto. This place offers delicious traditional Japanese rice and noodle dishes – without the sushi! A particular favourite is the Katsu curries – breaded chicken or pork with a glossy curry sauce. Luckily, I had already mastered a Katsu recipe in my own kitchen whilst on the hunt for Japanese food in Berlin but I will definitely be visiting Makoto again!
This curry is easy to make which makes it a real favourite of mine to enjoy whilst chilling out in front of the TV.
Ingredients: serves 2
For the chicken:
2 chicken breasts
2 free range eggs
1 tspn cayenne pepper
70g plain white flour
For the curry:
2 carrots (peeled and chopped) I cut mine into thick chunks but feel free to chop them into smaller pieces if you want 'less crunch'.
1 onion (peeled and chopped)
3 cloves garlic (peeled and chopped)
500ml hot chicken stock
1 tbpsn honey
1 tbspn plain white flour
1 tbspn garam masala powder (can be purchased from any Asian store)
1 tbpsn dark soy sauce
1 bay leaf (optional)
1 tbpsn groundnut/ vegetable oil
Handful of chopped spring onions
Fresh coriander (to serve)
Pinch of salt/ black pepper
Heat the oil in a large sauce pan and add the onions and garlic. Cook on a gentle heat for 2 minutes and then add the carrots and leave for a further 5 minutes with the lid on.
Stir in the flour and garam masala and then slowly pour in the chicken stock making sure that everything is well combined (and no lumps in the sauce!). Add the honey, soy sauce, black pepper, a pinch of salt and the bay leaf and bring to the boil. Then reduce to a medium heat and leave to simmer, with the lid on, for 20 minutes. The sauce will really thicken. Keep checking on it every now and then and give it a stir. Once the sauce is done stir in the spring onions.
In the meantime lay the flour, 2 beaten eggs and breadcrumbs (with the cayenne pepper) onto separate plates. Wrap the chicken breasts in cling film and using a meat hammer or rolling pin flatten out the chicken. Coat the chicken in the flour, dip into the egg and then coat with the breadcrumbs.
Heat the oil in a large frying pan and once hot add the chicken. Fry on each side for around 5 minutes, or until golden and cooked through.
Remove the chicken from the pan and drain on kitchen paper. Slice the chicken and plate up with the sauce drizzled on top. Garnish with fresh coriander.
I serve this with some plain basmati rice on the side.
For more great recipes check out A Modern Rose website!