KATSU CURRY | John Quilter

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber, while regular breadcrumbs are often less expensive.

firm tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh is higher in protein, while silken tofu is usually cheaper.

curry powder

🥗Healthier: homemade curry spice mix

💰Cheaper: cumin and turmeric

Homemade mixes can reduce costs and allow for customization.

coconut milk

🥗Healthier: coconut cream

💰Cheaper: almond milk

Almond milk is lower in calories, while coconut cream is richer.

Prepare the brine by adding 500 ml of water into a bowl.

Add 2 heaped tablespoons of salt to the water and stir until dissolved.

Add 2 bay leaves and 1 teaspoon of coriander seeds to the brine.

Peel and mince ginger, then add to the brine.

Submerge 2 chicken breasts in the brine and let it sit for 30 minutes (overnight is better).

For the curry sauce, heat 2 tablespoons of oil in a pan.

Add diced onion and carrots to the pan and cook for 3-4 minutes without coloring them.

Add minced ginger and garlic to the pan.

Add another tablespoon of oil, 2 tablespoons of curry powder, and a pinch of chili powder to the pan.

Cook the spices for 3-4 minutes to remove the raw flavor.

Add 500 ml of chicken stock to the pan and bring to a simmer.

Season the sauce with 1 tablespoon of soy sauce, 1 tablespoon of runny honey, and 0.5 teaspoon of mirin.

Blitz the sauce until smooth and thick, ensuring the carrots are well incorporated.

For the Asian pickles, combine 125 ml of rice wine vinegar, 1 tablespoon of mirin, 1 tablespoon of yuzu juice, and 1.5 tablespoons of caster sugar in a saucepan.

Heat the mixture until it bubbles, then add a pinch of salt and mix well.

Remove from heat and let cool slightly before adding the pickles.

Finely slice radish, ginger, carrot, and mooli, and add them to the pickling liquid.

Prepare the chicken by flattening it between two pieces of greaseproof paper using a rolling pin.

Heat oil in a pan and fry the flattened chicken until golden and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens