Chicken Satay Katsu Curry

Ideal as a mid-week treat, or a flavourful weekend dinner, enjoy an irresistible aroma throughout the kitchen as you effortlessly simmer smooth sauces and shallow fry succulent, crispy chicken with this easy-to-prepare recipe.

Makes 2

Ingredients

75ml rice vinegar

1 tablespoon brown sugar

½ cucumber, thinly sliced

1 carrot, julienned 

125 g raw sushi rice or 250g g cooked sushi rice

A thumb sized piece of ginger, finely grated

4 garlic cloves, finely grated 

1 tablespoon vegetable oil 

5 tablespoons hoisin sauce

4 tablespoons peanut butter

200 ml coconut milk

2 teaspoons sambal oelek 

Juice of 1 lime 

1 tablespoon soy sauce

2 chicken breasts, butterflied

100 g plain flour 

2-3 eggs, beaten 

100 g panko breadcrumbs

Neutral oil, to fry 

Method

1. Heat the rice vinegar in a small saucepan on a medium heat with an equal amount of water and the brown sugar. Once steaming, pour over the cucumber and carrot in a small bowl and set aside to lightly pickle.
2. To cook the sushi rice, wash and rinse the rice until the water runs clear, then add water in a 1:1 volume ratio. Bring to a boil, reduce to a simmer, then pop a lid on and cook on a very low heat for 10 minutes. Turn off the heat and continue to steam for 10 minutes.
3. In a small saucepan, add the oil, ginger and garlic and fry until fragrant for around 1-2 minutes. Add the hoisin, peanut butter and coconut milk and stir until thickened. Season with sambal oelek, lime juice and soy sauce. Turn off the heat and set aside.
4. Coat the chicken breasts in flour, then dip into a bowl with the beaten egg, then finally a plate with the breadcrumbs.
5. Heat enough neutral oil to cover the bottom of a large frying pan and shallow fry the chicken breasts over a medium heat for 4-5 minutes, turning once the first side is deeply golden.
6. Slice the chicken and serve with fluffy rice, drained pickles and the satay sauce. 

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