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Chicken Shichimi Katsu Curry

Serves 4


4 chicken breasts, skinned and boned

3 beaten eggs

75gms flour

1 tsp salt

1 tsp   shichimi togarashi (Japanese 7 spice seasoning)

150g Panko breadcrumbs

Vegetable oil for shallow frying


Chicken Katsu curry sauce:

1 1/2 tsp coriander seeds

1 tsp cumin seeds

4 green cardamom pods

1-heaped tsp fennel seeds

1-heaped tsp garam masala

1 medium onion, finely diced

2 tbs vegetable oil

2 x 1-inch piece of fresh turmeric or 1 1/2 tsp of dried

165ml tin coconut milk (could use low fat if you fancy)

200ml chicken stock

a good pinch salt

1 tsp sugar

1 tsp tomato purée



First make the sauce

In a small sauté pan gently roast the coriander seeds, cumin seeds, cardamom pods and   fennel seeds then place in a grinder or a pestle and mortar with the garam masala. Grind to a powder.

Remove a teaspoon of the ground spices for the chicken coating.

Take a Wok and gently heat the vegetable oil and sauté the onion and ginger until soft, then add the remaining ground spices, and stir for a couple of minutes with the tomato purée.

Grate the fresh, or sprinkle the dried turmeric into the Wok and add the coconut milk, chicken stock, sugar and salt. Leave to simmer for 8 minutes then leave to cool slightly. Blitz in a food processor or a hand blender. If the sauce becomes too thick you can add a splash of water. Set aside in a small saucepan, as you will want to reheat this to serve.

To cook the chicken breasts:

Take 3 shallow dishes and in the first pour in the beaten eggs. In the second put the flour, the reserved remaining ground spices, salt and the shichimi Japanese 7 spice seasoning mix well. Put the breadcrumbs in the third dish.

To the slightly thicker part of the chicken breasts, slice with a knife to butterfly them so the chicken breasts cook evenly.

Take each chicken breast and firstly dredge into the spiced flour mix, dip into the beaten eggs then coat in the breadcrumbs.

Heat a deep-sided large frying pan with 1/2-inch oil.  Please be careful and don’t leave pan unattended.

Once the oil is hot, at about 180 degrees Celsius, cook the chicken for 3-4 minutes each side until golden brown.  Drain on kitchen paper, then take a sharp knife and slice the chicken into strips on a slight angle.


Serve with steamed Japanese rice and the Katsu sauce.


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