JAPANESE CHICKEN KATSU CURRY

For this recipe I used the "Farmer to Market" high quality free range chicken which is available in Supervalu. "Farmers to Market" is a group of 12 Irish farmers from the Cavan and Monaghan area who formed a partnership with Manor Farm Chicken processors to provide free range chickens to Supervalu.

Celebrity chef Nevin McGuire interviewed one of the farmers (Kennett Hall) from Cavan as part of his RTE Home Chef programme. During Nevin's interview with Kennett he was told that the chickens roam freely during the day on green pastures and are fed a diet free of antibiotics and hormones. Click here to see the interview on youtube.

A few months ago I heard a very educational interview on the radio between Suzanne Campbell and Pat Kenny about the Irish chicken industry, the complicated supply chain of imported chicken and the issues that surround it. Click here to listen to this interview aired on 29 January 2013 12:00 called "Chicken - do you know if you are getting Irish produced chicken or not".

Serves 4 

INGREDIENTS:

A. Chicken Katsu (breaded chicken)
4 x chicken breasts (preferably free range or organic)
Plain flour (for coating the chicken breast)
2 x egg, beaten (preferably free range or organic)
Panko breadcrumbs (can use normal breadcrumbs)
Salt & pepper (to season chicken)

B. Curry Sauce
Large garlic clove (peeled and finely diced)
Onion (peeled and roughly chopped)
Large carrot (peeled and cut into bite size pieces)
Large potato (peeled and cut into bite size pieces)
4 cubes Japanese curry (half a pack 120g)
700ml cold water
Vegetable oil, for frying and deep frying
Pickled vegetables or ginger (optional to garnish) 

C. Rice
320g uncooked rice

A. HOW TO MAKE THE CURRY SAUCE

1. Heat a tablespoon of oil in a heavy based saucepan on medium heat and fry the garlic and onions for a few minutes.
2. Add the carrots and potatoes. Mix all the ingredients together in the saucepan. Fry for a few minutes on medium heat.
3. Pour 700ml of cold water into the saucepan, place the lid on the saucepan and bring to the boil. Then turn the heat to low and simmer until the vegetables are cooked (about 15 minutes).  Start to boil the rice now.
4. Cut the curry paste into square pieces and place in a cup and add some of the water from the saucepan and mix using a fork or small whisk removing any lumps. Add to the saucepan and stir using a wooden spoon. Let it simmer until you are satisfied with the consistency of the curry (5 minutes or less). If it's too thick then just add a little water.
   
   

   

   Japanese S&B curry can be bought in Asian markets

B. HOW TO MAKE THE CHICKEN KATSU (BREADED CHICKEN)

1. Cut the chicken breasts into 2 thin halves like a butterfly cut (this will allow the chicken to cook through faster in the oil).
2. Coat the chicken breast slices in flour, dip in the beaten egg and cover in panko breadcrumbs.
3. Heat enough oil for deep frying in a heavy based saucepan to 170 degrees Celsius.
4. Place a bit of panko into the oil to check if the oil is hot enough. 
5. Gently place the breaded chicken breast into the oil. Fry for a few minutes until the panko turns a nice golden brown colour and then turn over and fry for another few minutes.
6. Remove from the oil and place on kitchen towel.
7. Cut into bite size pieces while it's still hot.
8. Serve on a plate with boiled rice and curry sauce. 

C. HOW TO PREPARE AND COOK JAPANESE RICE

Click here to see my post on how to prepare and cook Japanese rice. If you don't have Japanese rice you can use another type of rice for this recipe.