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Chicken Katsu Curry

Chicken Katsu Curry

We visit Croyde Bay in North Devon and stay in an amazing house.  After a new circular walk from Croyde via Puttsborough and back via Baggy Point, we stopped at Biffen’s Kitchen at Ocean Pitch Campsitefor a drink and a spot of lunch.

We had two dishes; the katsu curry and a mezze.  The curry was served with some fantastic garnishes; kimchi, pineapple, pinkled onions and a little salad.  Both dishes were amazing and we thought the curry would be a great recipe for one of our live cooks.  George, who runs Biffen’s Kitchen, shared his recipe and this is our take.

Cooking surfaces

Curry Sauce

Dutch Oven

Chicken Goujons

BBQ Temperature

200°C

Ingredients

For the chicken goujons

  • 2 chicken breasts (or 4 chicken thighs)
  • 100g flour
  • Panko breadcrumbs
  • 2 eggs, beaten
  • 4 tbsp vegetable oil

For the sauce

  • 2 onions, medium
  • 2 carrots
  • 1 potato, large
  • 2 garlic cloves, finely chopped
  • 1 tbsp curry powder (we used mild madras)
  • 1 tbsp garam masala
  • 1 tbsp mango chutney
  • 50ml soy sauce
  • 1 chicken stock pot and 1 chicken oxo cube
  • 400ml coconut milk (70% coconut)
  • 400ml water
  • juice of 1 lemon

For the pineapple

  • 1 tin of pineapple, chopped
  • sprinkle of Tajin
  • few mint leaves, finely chopped

For the pickled onions

  • 1 red onion, finely sliced
  • juice of half a lemon
  • 1 tsp salt
  • 1 tsp sugar

To garnish

  • sesame seeds (black or white)
  • handful of cooked soy beans (edamame)
  • 1/2 carrot, julienned
  • few leaves of fresh coriander
  • slices of red chilli, optional
  • kimchi, optional

Method

For the pineapple

  1. Place the chopped pineapple, a sprinkle of Tajin and the mint in a bowl.  Give it a zhuzh!  Set aside until ready to serve.

For the pickled onions

  1. Place all the ingedients in a bowl.  Give it a zhush and set aside until ready to serve.

For the curry sauce

  1. Setup your Egg for a direct cook with a pan at 200°C.
  2. Place the chopped vegetables (onion, carrot, potato and garlic into a pan and over a medium heat until the vegetables have softened.
  3. Then add spices, mango chutney, soy, chicken stock pot and cube, coconut milk, water (start with 300ml) and lemon juice.
  4. Give it a zhuzh and leave to cook for about 15 to 20 minutes.
  5. Whilst cooking the potato will break down and help thicken the sauce.
  6. Use a stick blender to ensure the sauce is smooth.  If the sauce is too thick, add some of the remaining water to achieve your preferred consistency.

For the chicken goujons

  1. Place your chicken breast between two sheets of cling film, and use a rolling pin, bash your breast to flatten it out.
  2. Cut the breast into small pieces.
  3. Using three bowls, one each for the flour, beaten eggs, and panko breadcrumbs, dip your chicken first into the flour, then the egg and then the breadcrumbs. If you want a thick coating, repeat the egg and breadcrumbs.
  4. Setup your Egg for a direct cook with a cast iron skillet at 200°C.
  5. Pour your oil into the pan and allow to warm.
  6. Add your chicken and fry for 3 to 4 minutes a side until the breadcrumbs have become golden brown.
  7. Your chicken will be cooked when it reaches 57°C. Use your Thermapen to test this.

    To serve

    1. Place some rice across one half of a bowl. Add some katsu sauce to the other half of the bowl.
    2. Add 5 chicken pieces down the middle of the bowl so they sit across the rice and the sauce.
    3. Add some pickled onions, a bit of carrot, a few edamame beans and a couple of teaspoons of pineapple.
    4. Drizzle with a bit more curry sauce over the chicken and garnish with a bit of coriander, red chilli and a sprinkle of sesame seeds.

     

     

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