Name: Chicken Katsu Curry
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 2 chicken breasts (or 4 chicken thighs); 100 g flour; Panko breadcrumbs; 2 eggs (beaten); 4 tbsp vegetable oil; 2 tbsp oil; 2 onions (medium, finely diced); 2 carrots (finely diced); 1 potato (large, finely diced); 2 garlic cloves (finely chopped); 1 tbsp curry powder (we used mild madras); 1 tbsp garam masala; 1 tbsp mango chutney; 50 ml soy sauce; 1 chicken stock pot and 1 chicken oxo cube; 400 ml coconut milk (70% coconut); 400 ml water; juice of 1 lemon; 1 tin of pineapple (chopped); sprinkle of Tajin; few mint leaves (finely chopped); 1 red onion (finely sliced); juice of half a lemon; 1 tsp salt; 1 tsp sugar; 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)

Chicken Katsu Curry

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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 Campsite for a drink and a spot of lunch.

We sampled 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.

Prep Time 25

Cook Time 35

Total Time 1

Servings: 2 people

Course: Main Course

Cuisine: Japanese

Ingredients Equipment Method Video

Ingredients

For the chicken goujons

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

For the sauce

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

Equipment

Grill Temperature

Surfaces

Method

For the pineapple

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

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

For the curry sauce

Setup your Egg for a direct cook with a pan at 200°C with some oil.
Place the chopped vegetables (onion, carrot, potato) and garlic into a pan. Cook over a medium heat until the vegetables have softened.
Then add the spices, mango chutney, soy, chicken stock pot and cube, coconut milk, water (start with 300ml) and lemon juice.
Give it a zhuzh and leave to cook for about 15 to 20 minutes.
Whilst cooking the potato will break down and help thicken the sauce.
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

Place your chicken breast between two sheets of cling film, and use a rolling pin, bash your breast to flatten it out.
Cut the breast into small pieces.
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.
Setup your Egg for a direct cook with a cast iron skillet at 200°C.
Pour your oil into the pan and allow to warm.
Add your chicken and fry for 3 to 4 minutes a side until the breadcrumbs have become golden brown.
Your chicken will be cooked when it reaches 57°C. Use your Thermapen to test this.

To serve

Place some rice across one half of a bowl. Add some katsu sauce to the other half of the bowl.
Add 5 chicken pieces down the middle of the bowl so they sit across the rice and the sauce.
Add some pickled onions, a bit of carrot, a few edamame beans and a couple of teaspoons of pineapple.
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.