Saturday, 12 January 2013

Chicken "Katsu" Curry Recipe

Lately I have been getting really into cooking and I wanted to save my recipes and edit them as I go. So here is my first one, my version of the Japanese Chicken "Katsu" Curry, although I am yet to make it with proper Katsu Chicken...

Based on recipe from here:

Portions: 6 - 8

  • Butter (2 knobs)
  • Oil (~ 3 tablespoons)
  • Garlic (8 big cloves)
  • Onions (4 big/5 medium sized red onions)
  • Flour (4 tablespoons)
  • Medium Curry Powder (5 heaped tablespoons) 
    • Adjust to taste, I find with this much the curry will be hot and somewhat spicy.
  • Chicken Stock (3 oxo cubes mixed in 1 litre of boiling hot water)
  • Honey (3 tablespoons)
  • Soy Sauce ("Generous splash", ~ 3 tablespoons)
  • Saffron (~ 4 strands)
  • Bay Leaves (2 big leaves)
  • Garam Masala (1 teaspoon)
  • Salt & Pepper (very lightly seasoning)
  • Diced Chicken (~ 1kg, 2 - 3 average packs)
  • Rice (3 cups in a rice cooker)

Cooking Steps:
  1. Before I start the chicken, I start the rice cooker going.
  2. Crush all the garlic and gently brown in butter
  3. Throw in chopped onions and "stir fry" on medium heat until golden.
  4. Throw in chopped carrots and oil, continue cooking until it starts to soften.
  5. Turn down heat, gently sprinkle in flour and curry powder.
  6. Turn up heat slightly, start stirring the mixture. 
    • Try to get most the carrots mixed in (don't stress it too much though).
  7. Once roughly mixed, start to add in the chicken stock, do this slowly and in parts.
  8. Keep mixing until all the stock is in and it starts to look like a "sauce" :P
  9. Slowly bring to the boil whilst adding the honey and soy sauce, mix in throughly.
  10. Once on a gentle boil, add saffron and bay leaves, mix throughly again.
  11. Leave to boil for roughly 15 minutes.
    • The sauce should be starting to reduce.
  12. Stir in garam masala and leave to boil for another 5 minutes.
  13. Turn heat down to medium and gently fold in chicken.
  14. Continue folding/stirring until all chicken is starting to whiten.
  15. Leave on simmer for another 5-10 minutes, depending on how thick you want the sauce.
  16. Serve the chicken with rice (which should have had time to cook and rest!)
For my family (3 people atm) this usually works out to enough for dinner and some lunch the next day :D

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