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PREP 45 minutes
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

For The Chicken
  • 8 Chicken Thighs(Bone in)
  • 500 ml Milk
  • 2 tbsps Curry Powder (Heaped)
  • 150 g Panko Bread Crumbs
  • Salt & Pepper to taste
  • 1.5 litre Vegetable Oil
For The Sauce
  • 1 Brown Onion
  • 2 Cloves Garlic
  • 1 Medium Carrot
  • 1 Can of Coconut Milk
  • 1 tsp Garam Masala
  • 1 tbsp Medium Curry Powder
  • 1 tbsp Maple Syrup
  • 150 ml Vegetable Stock
  • 50 ml Olive Oil
  • Salt & Pepper to taste
  • Coriander to garnish
  • 1 tsp Fresh/Dried Ginger
Chicken Thigh Katsu Curry

Chicken Thigh Katsu Curry

Combining 2 of my loves, fried chicken and curry!

Normally this is done with either breast or boneless thighs, but i like to use them with the bone for the ultimate crispy and juicy chicken!

For The Sauce...

  • On a medium high heat add the olive oil to a sauce pan
  • Dice the onion and add to the pan and cook for 3-5 minutes until tender
  • Chop the garlic and the ginger and add to the pan with the Garam Masala and Curry powder and mix well. Cook for another 2 minutes
  • Turn the heat down to a medium/low heat
  • Add a dash more oil to the pan
  • Dice the carrot and add to the pan, mix through and cook for 15 minutes stirring occasionally until starting to caramelise NOT BURN!
  • Add the vegetable stock and cook for another 15 minutes
  • Add Coconut Milk and the maple syrup and cook for a further 5 minutes
  • Remove from the heat and blitz up the sauce with a hand blitzer/food processor. You're looking for a thick sauce consistency. If its too thick add a dash more coconut milk/veg stock
  • Season to taste and add more syrup if needed- (no more than half of what you have already put in)

For The Chicken...

  • In a bowl add the curry powder to the milk and mix through thoroughly, add the chicken and fully submerge it. Cover with cling film and refrigerate for at least 2 hours
  • When ready, remove from the milk and curry powder mixture, shake of any excess and drop into the breadcrumbs, drop back into the milk, then back into the breadcrumbs ensuring all the chicken is covered and set aside. *Press the breadcrumbs into the chicken when doing this in order to help them stick
  • Fill a large pot with the vegetable oil and put on a medium high heat. Heat to 175C or take a couple of pieces of bread crumbs and drop them in to see if they go golden.
  • Carefully drop your chicken in (you may need to do it in batches as the chicken shouldn't be crowded in the pan) and cook for 8-10 minutes or until golden brown all over.
  • Carefully remove from oil, drain on a piece of kitchen roll, then serve with the sauce.

Serve with your choice of rice, maybe a flat bread too, and definitely a beer!

Chicken Thigh Katsu Curry

Chicken Thigh Katsu Curry

Combining 2 of my loves, fried chicken and curry!

Normally this is done with either breast or boneless thighs, but i like to use them with the bone for the ultimate crispy and juicy chicken!

PREP 45 minutes
TOTAL 1 hour
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

For The Chicken
  • 8 Chicken Thighs(Bone in)
  • 500 ml Milk
  • 2 tbsps Curry Powder (Heaped)
  • 150 g Panko Bread Crumbs
  • Salt & Pepper to taste
  • 1.5 litre Vegetable Oil
For The Sauce
  • 1 Brown Onion
  • 2 Cloves Garlic
  • 1 Medium Carrot
  • 1 Can of Coconut Milk
  • 1 tsp Garam Masala
  • 1 tbsp Medium Curry Powder
  • 1 tbsp Maple Syrup
  • 150 ml Vegetable Stock
  • 50 ml Olive Oil
  • Salt & Pepper to taste
  • Coriander to garnish
  • 1 tsp Fresh/Dried Ginger

For The Sauce...

  • On a medium high heat add the olive oil to a sauce pan
  • Dice the onion and add to the pan and cook for 3-5 minutes until tender
  • Chop the garlic and the ginger and add to the pan with the Garam Masala and Curry powder and mix well. Cook for another 2 minutes
  • Turn the heat down to a medium/low heat
  • Add a dash more oil to the pan
  • Dice the carrot and add to the pan, mix through and cook for 15 minutes stirring occasionally until starting to caramelise NOT BURN!
  • Add the vegetable stock and cook for another 15 minutes
  • Add Coconut Milk and the maple syrup and cook for a further 5 minutes
  • Remove from the heat and blitz up the sauce with a hand blitzer/food processor. You're looking for a thick sauce consistency. If its too thick add a dash more coconut milk/veg stock
  • Season to taste and add more syrup if needed- (no more than half of what you have already put in)

For The Chicken...

  • In a bowl add the curry powder to the milk and mix through thoroughly, add the chicken and fully submerge it. Cover with cling film and refrigerate for at least 2 hours
  • When ready, remove from the milk and curry powder mixture, shake of any excess and drop into the breadcrumbs, drop back into the milk, then back into the breadcrumbs ensuring all the chicken is covered and set aside. *Press the breadcrumbs into the chicken when doing this in order to help them stick
  • Fill a large pot with the vegetable oil and put on a medium high heat. Heat to 175C or take a couple of pieces of bread crumbs and drop them in to see if they go golden.
  • Carefully drop your chicken in (you may need to do it in batches as the chicken shouldn't be crowded in the pan) and cook for 8-10 minutes or until golden brown all over.
  • Carefully remove from oil, drain on a piece of kitchen roll, then serve with the sauce.

Serve with your choice of rice, maybe a flat bread too, and definitely a beer!

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