Japanese Chicken Katsu Curry

Ingredients

2 tsp vegetable oil
1 brown onion, sliced
2 carrots, peeled, coarsely chopped
4 garlic cloves, crushed
3 cm-piece ginger, peeled, finely grated
4 cups (1 L) chicken stock
2 tsp finely grated orange rind
50 g butter
1/3 cup (50 g) plain flour
1 Tbs soy sauce
2 tsp honey
1 head broccoli, cut into florets
1 1/2 cups (180 g) frozen peas
Steamed short-grain rice, to serve
Sliced spring onions, to serve
Sesame seeds, toasted, to serve

Method

To make the spice mix, heat a small frying pan over medium heat. Add the turmeric, coriander, cumin, black pepper, cardamom and star anise. Cook, shaking the pan occasionally, for 3-4 minutes or until aromatic. Remove and set aside to cool.

Heat the oil in a large heavy-based saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until soft and golden. Add the carrot, garlic and ginger and cook, stirring, for 5 minutes or until fragrant. Add the stock and orange rind and bring to the boil. Reduce heat to medium-low and simmer, covered, for 10 minutes or until carrot is almost tender.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour and stir to form a paste. Cook, stirring often, for 10 minutes or until light golden brown. Stir in the spice mix and cook, stirring, for 3 minutes or until mixture is dark golden brown and aromatic. Add to stock mixture and stir to combine. Add the soy sauce and honey and stir to combine.

Simmer, uncovered, for 5 minutes or until heated through. Add the broccoli and peas and cook for 10 minutes or until sauce thickens and broccoli is tender. Remove star anise before serving.

To make the chicken katsu, place the breadcrumbs in a shallow bowl. Season. Whisk the egg and milk in a bowl. Place the flour on a plate. Coat each piece of chicken in flour, shaking off excess. Dip in the egg mixture, then in the breadcrumb mixture and turn to coat. Transfer to a plate.

Add enough oil to come 2 cm up the side of a large deep frying pan. Heat over medium-high heat. Cook the chicken, in batches, for 5-6 minutes each side or until golden and cooked through. Transfer to a baking tray. Cover loosely with foil to keep warm. Cut chicken into slices.

Divide curry and rice among serving bowls and top with sliced chicken. Sprinkle with spring onion and sesame seeds.

Credits: Coles

Photo Credits: Coles