Chicken Katsu Curry
This was the dish that kick started my @onepoundmeals Instagram account, it went viral, and one week later I was cooking it live on This Morning with Ruth and Eamon! It seems that everybody knows somebody who’s favourite dish is katsu curry, so learning to make this dish is an important life skill. But for this dish to work, I really had to simplify the sauce, and luckily, using a French technique of thickening sauces with flour, I made the breakthrough that turned this seemingly impossible dish into a One Pound Meal, people liked it and the rest is now history!
Ingredients (1 person):
1 chicken thigh, deboned & skinned
Plain flour
1 egg, beaten
Handful of breadcrumbs (grated stale bread is best)
½ a mug of basmati rice
1 tsp curry powder
Squirt of honey
Splash of soy sauce
1 spring onion
Salt & pepper
Olive oil
Recipe
In 3 separate saucers, arrange seasoned plain flour, a beaten egg and seasoned breadcrumbs. Cover the chicken thigh in flour, egg then breadcrumbs and gently fry over a low heat in a frying pan with a splash of olive oil. Turn once when the underside become a lovely golden brown and make sure that the chicken is cooked through at the end.
Meanwhile, in a saucepan, bring to the boil ½ a cup of rice and 1 cup of water and simmer gently with the lid on. When all the water has been absorbed, the rice is ready to serve.
As the chicken cooks, make the sauce by mixing 1 teaspoon of curry powder with 1 teaspoon of flour and splash of oil. Keep stirring and gradually adding water, as the sauce comes together, add a squirt of honey and a splash of soy sauce. The final sauce should have a very thick gravy consistency and be dark brown.
Serve by slicing the chicken and placing on a bed of fluffy basmati rice, scatter over some chopped spring onion and then drizzle the sauce over the top.