In this article, we’ll show you how to make Chicken Shichimi Katsu Curry. Who doesn’t love fried chicken? And here it is a with a curry sauce – heaven. Katsu joints are everywhere in Tokyo and katsu dishes are now some of the most familiar Japanese food in Britain. Shichimi is a blend of seven spices and seasonings that’s very popular in Japanese cooking. It’s a store-cupboard essential and it really brings a dish to life.
- 4 X Boneless, Skinless Chicken Breasts
- 3 Eggs
- 50g Plain Flour
- 1 Tsp Flaked Sea Salt
- 1 Tsp Shichimi (Japanese 7-Spice Seasoning)
- 100g Panko Breadcrumbs Or Dry White Breadcrumbs
- Vegetable Oil, For Shallow Frying
Katsu Curry Sauce
- 1 1/2 Tsp Coriander Seeds
- 1 Tsp Cumin Seeds
- Green Cardamom Pods
- 1 Heaped Tsp Fennel Seeds
- 1 Heaped Tsp Garam Masala
- 2 Tbsp Vegetable Oil
- 1 Medium Onion, Finely Diced
- 20g Fresh Root Ginger, Peeled And Grated
- 1 Tsp Tomato Purée
- 2x 2.5cm Pieces Of Fresh Turmeric Or 1 1/2 Tsp Of Ground Turmeric
- 165ml Coconut Milk (Use Low-Fat If You Fancy)
- 200ml Chicken Stock
- 1 Tsp Sugar
- Good Pinch Of Flaked Sea Salt
How to make Chicken Shichimi Katsu Curry
Start by making the sauce.
- Put the coriander seeds, cumin seeds, cardamom pods and fennel seeds in a dry frying pan and heat them gently for a minute or so until lightly toasted – you’ll smell their spicy aroma. Keep stirring so they don’t burn. Tip the spices into a pestle and mortar or a spice grinder, add the garam masala and pound to form a powder. Remove a teaspoon of the ground spices for coating the chicken and set aside.
- Gently heat the vegetable oil in a wok or large frying pan. Add the onion and ginger and cook until soft, then add the remaining ground spices and the tomato purée and stir for a couple of minutes.
- Grate the fresh turmeric into the wok or sprinkle in the ground turmeric, if using. Add the coconut milk, chicken stock, sugar and salt, then simmer the sauce for 8 minutes. Remove from the heat and allow the sauce to cool slightly before blitzing it in a food processor or with a stick blender. If the sauce becomes too thick, add a splash of water. Set the sauce aside, ready to reheat later before serving.
- Now prepare the chicken. If your chicken breasts are large, and thicker at one end than the other, place them between sheets of cling film and use a rolling pin or meat cleaver to flatten them out a little so they cook evenly.
- Beat the eggs in a shallow dish. Put the flour on a second dish, then add the reserved ground spices, then the salt and shichimi seasoning and mix well. Spread the breadcrumbs in a third dish.
- Take a chicken breast and dust it in the spiced flour mix. Shake off any excess flour, dip the chicken into the beaten egg and then into the breadcrumbs until evenly covered. Repeat with the remaining chicken breasts.
- Pour the oil into a deep non-stick frying pan to a depth of about 1.25cm and heat to about 180°C. Do not allow the oil to overheat and never leave hot oil unattended.
- Once the oil is hot, add the chicken and cook for 4–5 minutes on each side until golden brown and cooked through. Make sure no pinkness remains. Remove and drain on kitchen paper. You will probably only be able to cook a couple of chicken breasts at a time, so keep the first batch warm while you cook the rest.
- While the chicken is cooking, reheat the sauce ready to serve.
- Using a sharp knife, slice the chicken into strips at a slight angle.
Chicken Shichimi Katsu Curry is ready to be served, serve it with the Katsu sauce and some steamed Japanese rice.