Recipe of The Month - July background image

Recipe of The Month July

Chicken Katsu Curry

This classic dish is ideal for the forever changing British weather...and goes perfectly with a delicious glass of bold red wine

Quince Glazed Chicken with Roasted Root Vegetables

Ingredients

Chicken

  • 4 x 150 Gram Skinless Chicken Breasts (split length ways)
  • 100 Grams Panko Breadcrumbs
  • 2 x Eggs
  • 2 x Heaped Tablespoons Flour (any will do)
  • Salt & Pepper
  • 50ml Vegetable Oil

Salad

  • 1 x Large Carrot (Peeled)
  • 1 x Piece of Cucumber (Same length as the Carrot)
  • 50ml White Wine Vinegar
  • 1 x Red Chilli chopped (Optional)
  • 1 x Dessert Spoon Castor Sugar

Sauce

  • 2 x Onions (Chopped)
  • 2 x Cloves of Garlic (Crushed)
  • 1 x Large Carrot (Diced into ½ inch pieces and cooked in boiling water until just cooked)
  • 1 x Large Potato (Diced into ½ inch pieces and cooked in boiling water until just cooked)
  • 2cm Piece of Root Ginger (Grated)
  • 2 x Teaspoon Turmeric
  • 4 x Tablespoon Mild Curry Powder
  • 2 x Tablespoon Flour (Any will do)
  • 2 x Chicken or Vegetable Stock Cubes (Dissolved into 800ml boiling water)
  • 2 x Teaspoons Soy Sauce
  • 1 x Tablespoon Olive Oil
  • Small Bunch of Fresh Coriander

Method

Firstly, make the sauce (a good non-stick pan is best). Fry the onion and garlic in the vegetable oil until soft on a moderate heat. Add the spices and flour and continue cooking and stirring on a low heat for a further minute. Add the stock gradually and also the coriander stalks (retain the leaves) and cook on a low heat for 15 minutes.

While this is cooking dip the chicken in seasoned flour, egg and breadcrumbs and fry until golden on each side in a non-stick pan. Place on a baking tray and put into a low oven to keep warm.

Carefully pour the sauce into a blender or use a hand blender to blend into a smooth consistency. Pour into a clean pan, add the soy sauce, carrot and potato, cover and leave simmering on a very low heat.

For the salad, in a bowl mix the vinegar, sugar and chilli. Using a peeler make ribbons from the carrot and cucumber (don’t use the seeds) and add to the dressing. Mix a few of the coriander leaves through the salad.

Remove chicken from oven and slice into pieces (check it is cooked through) and place onto a plate.

To serve:

You can serve it on top of the sauce or serve the sauce separately. Serve with the salad and if you wish maybe some sticky rice? Enjoy!