In this recipe, a twist on the classic chicken katsu curry, chicken thighs are marinated in miso and honey before being fried until golden and crisp. A simple spice mix forms the base flavour of the silky curry sauce, and a side of pickled pears brings a fruity acidity to the dish, complementing the curry sauce beautifully.
Start by making the curry powder. Toast the spices in a dry pan until fragrant, then grind into a powder in a spice blender
For the curry sauce, heat the oil in a saucepan, then add the onion, garlic and ginger and sweat down over a medium-low heat for about 15 minutes
Add in the carrots, flour, tomato purée and cook out for another 2 minutes
Add in the curry powder, stock, soy sauce, mirin and sugar, then leave to simmer for 20 minutes before blending until smooth and glossy
Rub the chicken thighs with miso and honey, then leave to marinade for 15 minutes
Dredge the chicken in flour, dip in egg, and then coat in panko breadcrumbs
Shallow-fry the chicken in hot oil for 4–5 minutes per side until golden and cooked through, then set aside to drain on kitchen paper
Toss the sliced pears with chilli, vinegar, sugar and salt. Leave to pickle for 15 minutes
Bring the rice and water to a boil, then turn the heat down to medium-low, cover with a tea towel and lid, and cook for around 12 minutes
Remove the rice from the heat and leave to steam for another 10 minutes
Slice the katsu into thick pieces
To serve, arrange the sliced katsu chicken over rice, ladle over the curry sauce, and garnish with pickled pears, toasted sesame seeds, coriander and spring onion
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