CHICKEN KATSU CURRY
Katsu curry is super-delicious and is one of Japan's most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) - and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.
Provided by Jamie Oliver
Categories Lunch & dinner recipes Jamie's Comfort Food Chicken Curry Bread Chicken breast Lunch & dinner recipes
Time 1h30m
Yield 4
Number Of Ingredients 22
Steps:
- Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
- When the time's up, sprinkle the breadcrumbs on to a tray. Remove the chicken from the buttermilk, shake off the excess, then turn in the breadcrumbs, pressing down to make them stick and flatten them a little more. Keep in the fridge until you're ready to cook.
- For the sauce, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks (reserving the leaves).
- Fry in a large pan on a medium low heat with 1 tablespoon of olive oil and the spices for 15 minutes, or until starting to caramelize, stirring regularly.
- Stir in the flour, then the mango chutney. Pour in 800ml of boiling water and leave to blip away for 15 minutes, or until reduced to a nice sauce consistency, stirring occasionally. Taste, season and add more mango chutney, if needed.
- Meanwhile, place 1 mug of rice in a medium pan with 2 mugs of boiling water and a good pinch of salt. Break in the creamed coconut and mix together. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off and leave with the lid on.
- Make a quick pickle by peeling and very finely slicing the red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. Deseed and finely slice the chilli and add to the bowl, then mix up.
- Just under half fill a large sturdy pan with vegetable oil - the oil should be 8cm deep, but never fill your pan more than half full - and place on a medium-high heat. Use a thermometer to tell when it's ready (170°C), or add a piece of potato and wait until it turns golden - that's the sign that it's ready to go.
- Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
- Alternatively, drizzle 2 tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for 10 minutes, or until golden and cooked through, turning after 6 minutes and drizzling with an extra 2 tablespoons of oil as you turn.
- To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and the coriander leaves.
Nutrition Facts : Calories 885 calories, Fat 30.9 g fat, SaturatedFat 7.5 g saturated fat, Protein 49.2 g protein, Carbohydrate 111.5 g carbohydrate, Sugar 8.7 g sugar, Sodium 1.5 g salt, Fiber 3.6 g fibre
JOOLS' EASY CHICKEN CURRY
Easy-to-make, mild and healthy, this chicken curry recipe is an Oliver family favourite.
Provided by Jools Oliver
Categories Healthy meals Chicken Indian Tomato Chicken thighs Lentil Curry
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
- Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
- Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
- Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
- Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
- When the time's up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
- Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.
Nutrition Facts : Calories 245 calories, Fat 11.6 g fat, SaturatedFat 5.2 g saturated fat, Protein 16.8 g protein, Carbohydrate 18.8 g carbohydrate, Sugar 8.8 g sugar, Sodium 0.5 g salt, Fiber 5.6 g fibre
JAMIE OLIVER'S FAVOURITE CHICKEN CURRY
This slight adaptation of Jamie Oliver's favourite chicken curry is an easy homemade curry that the whole family will love. Fresh tasting and not too spicy, it's a perfect midweek meal!
Provided by Corina Blum adapted from a Jamie Oliver recipe
Categories Main Course
Number Of Ingredients 15
Steps:
- Put the onion and ginger into a food processor and blend till finely diced.
- Heat a little oil in a pan. Add the mustard and fenugreek seeds, chillies and curry leaves.
- As the mustard seeds begin to pop, add the onion mixture. Cook for about 5 minutes until they have softened.
- After adding the onion to the pan, put the tomatoes in the food processor and blend too.
- Add the chilli powder, turmeric and coriander to the pan, followed by the tomatoes and coconut milk. Add a little water too. Simmer for about 5 minutes.
- Add the chicken and continue to simmer for about 10 minutes. Season with a little salt to tastes if necessary. Then add the spinach and stir in until wilted. Serve with rice or naan.
Nutrition Facts : Calories 451 kcal, Carbohydrate 16 g, Protein 28 g, Fat 31 g, SaturatedFat 25 g, Cholesterol 72 mg, Sodium 185 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
JAMIE OLIVER'S FAVOURITE CURRY SAUCE
From his "Happy Days with the Naked Chef" cookbook, this variation is with fish. Easy to make, though I had to search for some of the ingredients.
Provided by MummaKat
Categories Curries
Time 30m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chilies, curry leaves and ginger. Stir and fry for a few minutes. Chop the onions and add to the same pan. Continue to cook for 5 munutes, until the onion is light brown and soft, then add the chilli powder and turmeric. Chop the tomatoes and add them to the pan too. Cook for a couple of minutes, then add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
- Take this sauce as a base. To make the fish curry, add the fish and tamarind to the sauce and simmer for 6 minutes. Feel free to add some baby spinach and chopped coriander at the end of the cooking time.
Nutrition Facts : Calories 707.2, Fat 53.1, SaturatedFat 24.7, Cholesterol 123.8, Sodium 261.5, Carbohydrate 22.1, Fiber 5.4, Sugar 9.2, Protein 40
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