Chicken Katsu Curry Burger Recipes

CHICKEN KATSU CURRY BURGER

Chicken katsu curry burger image

Your favourite Japanese curry in burger form: this indulgent treat is a relaxed spin on traditional flavours, with a katsu curry mayonnaise to top the panko-coated chicken patty

Provided by Rosie Birkett

Time 35m

Number Of Ingredients 21

Ingredients

2 skinless chicken breasts
vegetable oil or sunflower oil, for frying
500ml milk
1 garlic clove , crushed
1 tbsp shichimi togarashi (see tip)
50ml ketchup
1 tsp toasted sesame oil
1 tsp soy sauce
1 tbsp Worcestershire sauce
½ tbsp runny honey
juice ½ lime
1 tsp hot mustard
2 tsp medium curry powder
3 tbsp mayonnaise
1 egg
100g rice flour
60g panko breadcrumbs
2 burger buns (preferably brioche)
handful shredded iceberg lettuce
2 spring onions , finely sliced
2 radishes , finely sliced

Steps:

In a bowl, combine the ingredients for the brine with 1 tsp salt. Put the chicken in the brine, cover with cling film and marinate in the fridge for at least 3 hrs.
To make the mayo, combine all the ingredients and stir until smooth.
Half an hour before cooking, remove the chicken from the fridge. Crack the egg into a bowl and whisk with 2 tbsp of the brine. Mix the rice flour and panko, and spread out in a layer on a plate. Remove one chicken breast from the brine, shake off the excess, dip into the egg mix, then coat in the panko mix. Transfer to a plate and repeat with the other chicken breast.
Heat the oil in a deep-fat fryer or large, heavy-bottomed saucepan until it reaches 180C, or a piece of bread browns in 30 secs. Fry for 10-12 mins until cooked through. Drain on kitchen paper, then slice each breast into 4-5 pieces.
Split and toast the buns, then spread with the mayo. Add a layer of lettuce, spring onions and radishes, then top with the chicken and more mayo.

Nutrition Facts : Calories 1080 calories, Fat 48 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 50 grams protein, Sodium 3 milligram of sodium

CURRY CHICKEN BURGERS

Curry Chicken Burgers image

Provided by Food Network

Categories main-dish

Time 1h

Yield 8 burgers

Number Of Ingredients 10

Ingredients

1 red onion
1 jalapeno
4 cloves garlic
3 pounds boneless, skinless chicken thighs
2 tablespoons honey
1 tablespoon crushed red pepper
2 teaspoons yellow curry powder
2 teaspoons salt
2 teaspoons ground black pepper
1 tablespoon vegetable oil

Steps:

Begin by peeling your red onion. Remove the skin and cut off the remaining root. Chop up your red onion into small pieces and set aside. Take your jalapeno and remove the stem with a knife and slice in half. If you like spicy, keep all the seeds, if not, then now's the time to remove them as well as the veins. Place aside. Take your garlic cloves, peel them and put aside.
Now take your chicken thighs. After washing the chicken and removing any unwanted fat, you're now ready to grind the meat, using a meat grinder, grinder attachment or food processor. Place a mixing bowl underneath the grinder to catch the ground meat. While placing the thighs into the grinder, stagger in your jalapeno and garlic cloves so they mix in with the ground chicken thigh. Or if you're using a food processor, just place all the items into the processor and pulse until the ingredients are incorporated and place into a mixing bowl.
Add the honey, crushed red pepper, curry powder, salt and black pepper and mix until fully incorporated. Preheat a nonstick skillet on medium heat with the veggie oil. While the skillet is heating, patty your burgers into 6-ounce patties, and then place in the skillet. Cook each burger 6 to 8 minutes on each side, making sure that each burger is fully cooked and reaches an internal temperature of 165 degrees F. Now you're ready to dress it up however you like. On a bun, atop a salad or broken up to make chicken salad. Enjoy!

CHICKEN KATSU CURRY

Chicken Katsu Curry image

Curry was introduced to Japan by the British more than a century ago, and has become a favorite dish to make at home. This recipe combines a rich curry sauce with a crispy, fried chicken cutlet. Perfect to serve with steamed Japanese rice and radish pickles. Serve with steamed Japanese rice, red and yellow daikon pickles, tonkatsu sauce, soft-boiled eggs, and Japanese 7-spice seasoning.

Provided by Dav3d

Time 1h25m

Yield 4

Number Of Ingredients 17

Ingredients

1 tablespoon oil
2 medium onions, chopped
3 medium potatoes, chopped
2 medium carrots, chopped
3 ½ cups water, or as needed
1 (3.5 ounce) container curry sauce mix (such as S&B® Golden Curry®)
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 tablespoon apricot jam
1 tablespoon soy sauce
1 teaspoon curry powder
4 (5 ounce) skinless, boneless chicken breast halves
kosher salt and ground black pepper to taste
¼ cup all-purpose flour
1 large egg, beaten, or as needed
1 cup panko bread crumbs
½ cup peanut oil for frying, or as needed

Steps:

Heat oil in a pot over medium-high heat. Add onions to the hot oil and fry until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
Remove from the heat and add curry sauce mix; stir well until all pieces are dissolved. If you'd like to add seasonings, add ketchup, Worcestershire, jam, and soy sauce. Simmer for 10 to 15 minutes, or longer if you'd like it thicker.
While the curry is infusing, flatten the chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper. Drench in flour, then egg, and then coat generously with panko bread crumbs.
Heat oil in a separate saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into the hot oil and fry until golden brown, about 3 minutes per side.
While the chicken is cooking, stir 1 teaspoon curry powder into the sauce.
Slice cooked chicken into strips and spoon curry sauce over top.

Nutrition Facts : Calories 612.9 calories, Carbohydrate 79 g, Cholesterol 127.3 mg, Fat 17.9 g, Fiber 5.7 g, Protein 41.5 g, SaturatedFat 3.4 g, Sodium 1590 mg, Sugar 8.7 g

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