Katsu Chicken
This is one of our favourite Japanese curries and I love how this recipe is reasonably simple and easy to cook.
Ingredients for the Katsu for 4
- 500gm chicken breast
- 60gm patio breadcrumbs (if making your own chunky breadcrumbs)
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp ground ginger
- half tsp salt
- half tsp pepper
- 1 beaten egg to bind
Curry sauce low calorie version
- 2 medium onions roughly chopped
- medium potato chopped
- 2 carrots chopped
- 4 cloves of garlic
- 2″ piece of ginger finely chopped
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tbsp curry powder, I used home made curry masala from. Pat Chapmans curry bible
- 1 tbsp tomato paste
- 500ml chicken stock
- Low calorie granulated sweetener
Method
Pre heat the BBQ to around 180c
Combine all the Katsu ingredients together in a bowl then pop the beaten egg in a separate bowl. Dip the chicken in the egg then liberally cover with the breaks crumb mix. I normally leave the breast whole but if the kids are here I cut it into chunks like one of the photos here, both work very well. Pop onto a baking sheet lined with baking paper or grease the tray and spray with oil. Pop into the bbq for around 25 to 30 minutes until cooked and to a safe temperature.
Whilst these are cooking pop the onions, garlic and ginger into a pan, I pop these in the bbq too but you could stove top this too (I just love doing it all in the shack) Once softened which is about 5-10 minutes add the rest of the ingredients and cook them for as long as it takes for the carrot and potatoes to cook which for me was about 35 minutes and work nicely whilst the chicken is cooking. Once cooked I blitzed in my ninja to create a very smooth sauce. At this point test for seasoning, I added a little more granulated sweetener to keep the kids happy.
Tips.
We served ours with Basmati rice but would have been better with white rice.
If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.
