This is the final weekly recipe in the Community Edit and one, which is an absolute favourite with all our students – the Chicken Katsu Curry!

Traditionally hailing from Japan, this dish comprises of panko breadcrumb coated chicken in a thick curry sauce and rice. Mr Pickard (Chef Manager) shows you how to make the BGS version. 

Chicken Katsu Curry Ingredients

4x chicken breasts, skinless

50g plain flour

1x large egg, lightly beaten

100g panko breadcrumbs or white breadcrumbs

Sunflower oil, to shallow fry

Katsu curry sauce ingredients

1 teaspoon oil

1x Onion finely chopped

21/2 cm piece of root ginger, peeled and chopped

2x garlic cloves chopped

1x tablespoon curry powder

2x tablespoon plain flour

500ml chicken stock

1x tablespoon soy sauce

2x teaspoon honey

Salad

1x carrot

75g sugar snap peas cut into thin strips

2x spring onions sliced

Small handful each mint and coriander

Juice ½ lime

Rice, to serve I use long grain rice but wild or brown rice would make a nice alternative.

Method

1.  Bash chicken breasts between two sheets of baking paper or clingfilm with a rolling pin to flatten them to an even thickness. 
2. Put flour, egg and breadcrumbs into separate shallow bowls. Dip each chicken breast into flour (tap off excess), then egg and finally breadcrumbs. Repeat until all chicken breasts are coated. Set aside while you make the sauce. 
3. For the sauce, heat oil in a saucepan and fry onion over medium heat for 5min to soften and start to turn golden brown. Add ginger and garlic and cook for a further min, then stir in curry powder and flour. Cook for 1min, then gradually add stock to avoid lumps forming. Add soy sauce and honey. Bring to the boil, then simmer for 10-15min to reduce until thickened, this will also cook out the flour and prevent the sauce tasting floury.
4.  Blitz in a blender to make a smoother sauce, if you like. 
5. Heat a thin layer of oil in a large non-stick frying pan over medium-high heat and cook chicken for 5min on each side or until cooked through. 
6. For the salad, peel carrot into ribbons, mix with sugar snaps, spring onions, herbs, a squeeze of lime to taste and seasoning. Serve with rice, chicken and the sauce.