CHICKEN KATSU CURRY RICE BURGER with CURRY FRIES
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Step 1: Curry
1 Onion (Medium Size) (Finely Chopped)
4 Garlic Cloves
4 Baby Carrots
1tbsp Japanese Soy Sauce
1/2tsp Garam Masala
628ml / 2 & 2/3 Cups Water
Golden Curry Sauce Mix (2 Blocks)
2tsp Plain Flour
Saute the onions and garlic. Add the water, soy sauce, garam masala and baby carrots and bring to a boil. Once the mixture has reached boiling point, add 2 blocks of the golden curry sauce mix and reduce the heat. Leave the mixture to simmer for 5 minutes. Using a hand blender, pulse the mixture to cut up the carrots and create a smooth curry. Sift in 2tsp of flour and mix into the curry. Simmer for another 5 minutes until the curry has thickened. Sift the curry to remove any lumps.
Step 2: Fried Chicken
2 Chicken Breast Steaks
125g / 1 Cup Plain Flour (Seasoned with Salt & Pepper)
2 Large Eggs
105g / 1 & 1/3 Cups Panko Breadcrumbs
Cut the chicken breast stakes in half and season with salt and pepper. Coat the chicken breasts in the flour, followed by the egg and finally the Panko breadcrumbs. Fry the chicken at 175 degrees C for 3 minutes. Dry the chicken on paper towels.
Step 3: Curry Fires
3-4 Large Potatoes
2tsp Curry Powder (Mild)
1/2tsp Ground Coriander
2-3tsp Vegetable Oil
Peel and chop the potatoes .Soak the fires in ice cold water for 2 hours. Dry the fries on paper towels. Sprinkle 2tsp of oil on the fries and season with salt and pepper along with the curry seasonings. Place on an oiled baking tray and bake at 200 degrees C for 30-40 minutes.
Step 4: Rice Patties
Place a handful of boiled rice in the centre of some plastic warp and mould into rice patties. Place the patties in a frying pan and sprinkle sesame seeds on top. Season with black pepper and fry until each side is golden brown.