chicken katsu curry at The Cookery school near wilmslow in Cheshire
Almond Chicken Katsu with Red Rice Recipe
This is a healthy take on a Japanaese favourite dish, it’s name is a shortened form of katsuretsu, meaning “cutlet”. the recipe uses almonds to form a crust over the chicken, creating a healthlier gluten free version of one of our favourite dishes.
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Ingredients – Serves 4
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For the almond coated chicken
- 2 chicken breasts sliced (goujons)
- 75ml of butter or almond milk
- 2 cloves of garlic
- ½ cup of ground almonds
- Seasoning
- 1tbsp of olive oil
For the curry sauce
- 1tbsp of olive oil
- 1 onion, diced
- 2 cloves of garlic
- 1 carrot, peeled, grated
- 2 tsp of mild curry powder
- 1 tsp of turmeric
- 400ml of veg stock
- Salt and pepper
- 100ml of coconut cream
For the rice
- 300g of red or black rice, boiled
- 1 tbsp of oil
- 2 spring onions, chopped
- 1 red onion, sliced
- Handful of chopped coriander
- Soy sauce to season (tamari)
- 1 lime, juice and zest
Method
For the almond coated chicken
- 1. Blend the garlic, buttermilk and seasoning and pour over the chicken, let infuse for at least one hour.
- 2. Take out, and dip into the almonds.
- 3. Heat a non-stick pan with oil in it and fry the chicken on both sides, medium heat until golden brown.
For the curry sauce
- Heat the oil in a small sauce pan, add onion, garlic and spices, fry for a couple of minutes, add carrot, fry for additional two minutes. Pour in the veg stock, boil for about 20 minutes, season well and finish with coconut cream.
For the rice
- Heat the oil in a wok or large frying pan, add onion and fry until translucent. Add the rest of your ingredients and serve straight away.
- Toppings/garnishes – Serve with some toasted cashews, chopped chillies and some extra chopped coriander.
During the class we also made Quinoa Sushi – click here to see the recipe and Sweet Potato Gyoza – click here to see the recipe
