OK hands up on this one, the chicken breasts I used were a bit too thick and I hadn’t flattened them out enough so they didn’t really go as crispy as I would have liked. Obviously if you shallow or deep fry them it would be completely different. I’m sure it’s not necessarily authentic but it tastes pretty good all the same. If all else fails it’s a great curry sauce to dunk your chips in when you get back from a good night out ha ha. This would work well with fish, pork and maybe even vegetables.
For the Chicken
4 skinless and boneless chicken breasts
2-3 beaten eggs
75gms flour (gluten free for coeliac)
A good pinch of salt (LoSalt option available)
1 tsp chilli powder or shichimi togarashi (Japanese 7 spice seasoning) (optional)
1 packet of Panko breadcrumbs (or gluten free ones available)
Spray oil for baking or Vegetable oil for shallow frying
1 1/2 teaspoon coriander seeds
1 to 2 heaped teaspoons of curry powder (Japanese ones available but any mild/medium fine)
1 teaspoon cumin seeds
1-heaped teaspoon fennel seeds
1-heaped teaspoon garam masala
4-5 green cardamom pods
1 to 2 medium onions, finely diced
1 medium sized apple
1 medium carrot
1 tablespoon sake or dry sherry (optional)
1-2 tablespoons vegetable oil or spray oil
2 x 1-inch piece of fresh turmeric or 1 1/2 teaspoons of dried
1 tin coconut milk (could use low fat if you fancy)
200ml chicken stock
a good pinch salt to taste
Half a teaspoon of white or black pepper
1 tsp sweetener
1 tablespoon tomato purée
First make the sauce
In a small frying pan gently roast the whole spices i.e. coriander seeds, cumin seeds, cardamom pods and fennel seeds then place in a grinder or a pestle and mortar with the garam masala and curry powder. Grind to a powder.
Take out a teaspoon of the ground spices for the chicken coating.
Take a Wok or good non stick frying pan and gently heat a tablespoon of vegetable oil and sauté the onion for a good 20 minutes on a low heat to caramelise, then add the garlic and ginger and continue to fry for a couple of minutes until soft, then add the remaining ground spices, and stir for a couple of minutes with the tomato purée. (Tip. If you aren’t using much oil or struggle with cooking with dried spices mix them with a few splashes of water before adding them to the pan)
Grate the fresh, or sprinkle the dried turmeric into the Wok, grate in the apple and carrot and add the coconut milk, chicken stock, sweetener and salt. Leave to simmer for 10 minutes then leave to cool slightly. Blitz in a food processor or a hand blender and return to the pan. If the sauce becomes too thick you can add a splash of water or if not thick enough keep it cooking gently until reduced then set aside. Reheat this to when ready to serve.
To cook the chicken breasts:
Take 3 shallow dishes/plates and put the flour in one, eggs into another and breadcrumbs into the last one. Add the reserved ground spices and the chilli powder or shichimi if using and salt to the flour and mix well.
Cover the chicken breasts with cling film and batter with a rolling pin or meat hammer to flatten them enabling quicker, more even cooking or slice with a knife to butterfly them.
Take each chicken breast and firstly dredge into the spiced flour mix, dip into the beaten eggs then coat in the breadcrumbs. (Tip. Use plastic gloves or sandwich bags on hands or use one hand for dry and the other for the eggs if you can’t stand getting it all caked on your hands)
Wipe a non stick baking sheet with vegetable oil or spray with oil and place the breaded chicken onto it. Spray chicken with a bit more oil. Alternatively heat a deep-sided large frying pan with approx. 1/2-inch oil. Please be careful and don’t leave pan unattended.
Once the oil is very hot cook the chicken for 3-4 minutes each side until golden brown and cooked through. I won’t lie this will give a crispier finish than the oven but obviously it is adding to the calories. Drain on kitchen paper and allow to rest for a few minutes and then take a sharp knife and slice the chicken into strips on a slight angle.
Serve with the curry sauce. Hot watercress leaves, daikon grated salad and stir fried veg or just with some simple steamed Japanese rice.