Ingredients
- Japanese Curry Mix
- Rice
- Chicken Breast
- Panko Crumbs
- 1 Egg
- Pinch of Sugar
- Milk - Cows milk is best
- Salt and Pepper
- Black Sesame Seeds
- Nanami Togarashi
- Butter Lettuce for Greenery
Method
- Ensure your partner/roommate/family member has mild distrust of your abilities but decides to teach you to cook anyway.
- Grab an appropriate sized saucepan to make the rice for 2 people. You’ll need to use maths to work out the quantity for additional people and maths has never been my strong suit so good luck. Maybe Google the answer. Place 1 1/2 cups of rice into the saucepan, add water so it just submerges the rice. Bring to the boil and then turn down to medium low heat and cover till water evaporates. Roughly 12 minutes. Failing this, purchase a pack of microwaveable Rice and pretend that you are the rice making master of the house
- In another saucepan, add the S&B Japanese Curry Mix (I chose mild because I am a baby when it comes to spice but you can go wild and choose hot if you fancy) and add 400ml milk and 100ml of water. Apparently the milk makes it extra creamy and impressive. Stir continuously over low heat with a tiny whisk until the mix is dissolved and starts to thicken. Add a pinch of sugar to sweeten and season to taste. Set to the side to wait in nervous anticipation.
- While this is all happening, grow an extra set of hands so you can make your crumbed chicken Katsu. Get your chicken breast and hammer them flat using any heavy objects you have in your home (ensure clean before use). Channel all your suppressed rage and abandoned hopes and dreams into pounding the chicken to a nice 2cm fillets. In a seperate bowl crack and whisk 1 egg and then add Panko crumbs to a second bowl. Dip the chicken breasts into the egg mix and then into the Panko breadcrumbs. Watch as the majority of the Panko crumbs end up all over the ends of your fingers like little cake pops.Pop the chicken in the oven at 200 degrees and cook for 20 minutes. Make sure it’s fully cooked through as there is no such thing as “rare” chicken.
- Grab a big bowl, add the cooked rice as a base, layer your cooked katsu chicken on the side and pretend you’re Bradley Cooper in the movie Burnt while you serve the curry. Garnish with some green and sprinkle the perfect amount of sesame and Nanami Togarashi for intrigue.
- Call yourself a Michelin Star chef when you meet new people and be sure to send pics of the dish to all your family group chats so they can sleep easy at night knowing you actually can cook.
Product used in recipe
- S&B - Golden Curry Mild
