Miguel Barclay: Cheat’s Katsu Curry

Miguel Barclay’s quick and easy Katsu Curry is perfect for a mid-week meal. Made with just a handful of ingredients, it’s an affordable and much healthier alternative to your usual takeaway.

Prep Time: 15 mins
Cooking Time: 20 mins
1 people

Used in this recipe

Ingredients

1 chicken thigh, deboned & skinned
Plain flour
1 egg, beaten
Handful of breadcrumbs (grated stale bread is best)
½ a mug of basmati rice
1 tsp curry powder
Squirt of honey
Splash of soy sauce
1 spring onion
Salt & pepper
Olive Oil

Method

In 3 separate saucers, arrange seasoned plain flour, a beaten egg and seasoned breadcrumbs. Cover the chicken thigh in flour, egg then breadcrumbs and gently fry over a low heat in a frying pan with a splash of olive oil. Turn once when the underside becomes a lovely golden brown and make sure that the chicken is cooked through at the end.
Meanwhile, in a saucepan, bring to the boil ½ a cup of rice and 1 cup of water and simmer gently with the lid on. When all the water has been absorbed, the rice is ready to serve.
As the chicken cooks, make the sauce by mixing 1 teaspoon of curry powder with 1 teaspoon of flour and splash of oil. Keep stirring and gradually adding water, as the sauce comes together, add a squirt of honey and a splash of soy sauce. The final sauce should have a very thick gravy consistency and be dark brown.
Serve by slicing the chicken and placing on a bed of fluffy basmati rice, scatter over some chopped spring onion and then drizzle the sauce over the top.

Top Tips

1 cup of rice, to 2 cups water, for the perfect rice cooking ratio!
A silicone spatula is the perfect utensil to mix the sauce via Miguel's 'squashing technique'.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.