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#2 – #002 - Chicken Katsu Curry
Episode the second, of Two Tablespoons!
We’ll be discussing the popular dish, Chicken Katsu Curry, including some interesting titbits about it, before prepare the meal the Two Tablespoons way.
As promised, ingredients and a brief method are listed below if you want to have a go at our recipe at home.
If you like (or don’t like) what you hear, feel free to leave us a comment on Twitter and Instragram @TTablespoons and Subscribe to keep up to date with new episodes!
Bonus points if you leave a review on Spotify or Apple Podcasts.
Many thanks to the very talented Kevin MacLeod for the intro and outro music, links to his work are;
Intro
Wholesome by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/5050-wholesome
License: http://creativecommons.org/licenses/by/4.0/
Outro
Cool Vibes by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/3553-cool-vibes
License: http://creativecommons.org/licenses/by/4.0/
Ingredients
5 tablespoons vegetable oil (for frying)
1 onion, finely chopped
3 garlic cloves crushed
2.5cm piece of ginger, peeled + grated
2 teaspoon turmeric
3 heaped tablespoons medium curry powder
2 tablespoon plain flour
1L chicken or veg stock
½ can coconut milk
2 teaspoon soy sauce (to taste)
For chicken:
Plain flour
3 beaten eggs
1 pack (650g) chicken mini fillets
Method
• Coat chicken in flour, then egg, then breadcrumbs and set aside
• Add garlic, onions and ginger to the pan with part of the oil on medium heat and fry to soften
• Add curry powder
• Add turmeric
• Mix together and cook for a few mins on medium heat. (Should look like a paste)
• Add flour (Looks quite dry) and cook for another minute
• Add chicken stock slowly and mix well
• Add coconut milk
• Let it cook down
• Add soy sauce and leave on low heat to simmer/thicken
• Fry chicken in oil until breadcrumbs golden. Test with temperature probe (over 72 degrees C) or cut in half to check by eye to make sure correctly cooked.
• Strain the sauce through a sieve to remove lumps
• Serve chicken and sauce with your choice of accompaniments and enjoy!
Support Two Tablespoons by donating to their Tip Jar: https://tips.pinecast.com/jar/two-tablespoons
View all episodes
By Andrew & Katerina BuchananEpisode the second, of Two Tablespoons!
We’ll be discussing the popular dish, Chicken Katsu Curry, including some interesting titbits about it, before prepare the meal the Two Tablespoons way.
As promised, ingredients and a brief method are listed below if you want to have a go at our recipe at home.
If you like (or don’t like) what you hear, feel free to leave us a comment on Twitter and Instragram @TTablespoons and Subscribe to keep up to date with new episodes!
Bonus points if you leave a review on Spotify or Apple Podcasts.
Many thanks to the very talented Kevin MacLeod for the intro and outro music, links to his work are;
Intro
Wholesome by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/5050-wholesome
License: http://creativecommons.org/licenses/by/4.0/
Outro
Cool Vibes by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/3553-cool-vibes
License: http://creativecommons.org/licenses/by/4.0/
Ingredients
5 tablespoons vegetable oil (for frying)
1 onion, finely chopped
3 garlic cloves crushed
2.5cm piece of ginger, peeled + grated
2 teaspoon turmeric
3 heaped tablespoons medium curry powder
2 tablespoon plain flour
1L chicken or veg stock
½ can coconut milk
2 teaspoon soy sauce (to taste)
For chicken:
Plain flour
3 beaten eggs
1 pack (650g) chicken mini fillets
Method
• Coat chicken in flour, then egg, then breadcrumbs and set aside
• Add garlic, onions and ginger to the pan with part of the oil on medium heat and fry to soften
• Add curry powder
• Add turmeric
• Mix together and cook for a few mins on medium heat. (Should look like a paste)
• Add flour (Looks quite dry) and cook for another minute
• Add chicken stock slowly and mix well
• Add coconut milk
• Let it cook down
• Add soy sauce and leave on low heat to simmer/thicken
• Fry chicken in oil until breadcrumbs golden. Test with temperature probe (over 72 degrees C) or cut in half to check by eye to make sure correctly cooked.
• Strain the sauce through a sieve to remove lumps
• Serve chicken and sauce with your choice of accompaniments and enjoy!
Support Two Tablespoons by donating to their Tip Jar: https://tips.pinecast.com/jar/two-tablespoons