Chicken Katsu

As we're on a Japanese theme this week, it seemed appropriate to stick with that for today's delight. After our eastern jaunt three years ago I gave you recipes for teriyaki and tamagoyota, and explained how to make your own sushi - I'm sure you do it better than I. Later today is going to involve curry making - perhaps for a later column - so katsu came to mind.

You don't tend to think of Japan and curry in the same context. I'm really not sure I would classify it as such, but the best version I have found is based on one from The Hairy Bikers' Great Curries. It's a bit like saying that a French dish described on a menu as a l'Indienne is a curry. Never mind. It's tasty.

In essence, it's a thin chicken schnitzel, sliced and served with the sauce. It's seven years since we did the good old chicken schnitz. Find the recipe here in Breaded, Battered and Bewildered Part 2. I found one recipe which, bizarrely, included 400 ml of milk. Why? To marinade the chicken apparently. Well, if you're using a ten year old fowl that's been king of the farmyard, perhaps, but not if buying free range from your local Sainsbury's.

Chicken Katsu

For the chicken

See above

Katsu Sauce

Ingredients

2 medium onions, chopped; thumb size piece of fresh ginger, peeled and finely chopped, or grated; 4 cloves of garlic, crushed; 1 tbsp medium curry powder; ½ tsp turmeric powder; 1 star anise; 2 tbsp plain flour; 500ml chicken stock (stockpot/cube stuff is OK); large squeeze of tomato purée;  olive or veg oil for cooking; s & p.

*************************************************

Sweat the onions until very soft. All good curries begin with a much slower onion cook than normal. After 8 - 10 minutes increase the heat a little until they are golden, stirring well to ensure they don't burn. Stir in the curry powder and turmeric. Chuck in the star anise (remember to fish it out later) and season with a little s & p. Cook for a further couple of minutes, then sprinkle in the flour. Add the stock, a little at a time, until It's all incorporated. Add the tomato purée, and cook for a further five minutes, stirring from time to time.

Check the seasoning. Fish out the star anise. Allow to cool for a little, then blitz, either with a stick blender or in the Magimix, until smooth. You can do this in advance.

When you're ready to rock and roll, cook the chicken and serve with the sauce (reheated, doh!) and rice.