This recipe of Chicken Katsudon has been shared with us by Tamanna Mehdi from Visakhapatnam (Vizag). From selling industrial tools by the day to gorging on good food in the evenings, she does believe in living life to the fullest. She is a journalist by education and a businesswoman by profession, but at heart a wanderer who is a foodie. She loves Vizag and has enjoyed delicious seafood and Andhra food at the amazing restaurants there. However, she often feels the lack of good quality international food in the city. That’s what prompted her to cook some international favorites herself. Chicken Katsudon is a Japanese dish which was introduced to her by some friends. We bet you will love her version of Chicken Katsudon with an Indian twist.
- 1 tbsp vegetable oil
- 1/2 tbsp butter
- 1 onion, peeled and chopped
- 1 tsp ginger paste
- 3 whole garlic cloves, peeled
- 2 carrots, peeled and chopped
- 2 tbsp plain flour
- 1 tbsp medium curry powder
- 600ml chicken stock
- 2 tbs brown sugar/ 1tbps honey
- 1 tbsp Japanese soy sauce
- 1 tbsp worcestershire sauce
- 1 bay leaf
- 1 tsp cumin powder
- 2 tbsp tomato paste
- 1/2 tsp garam masala
- 4 x small chicken breasts
- 100g flour, seasoned with lots of salt and pepper
- 1 free-range egg, beaten lightly
- 250g breadcrumbs
- oil for shallow frying
- Japanese rice (if available or any local rice) to serve
To make the sauce, heat the oil in a small pan. Add the onion, ginger and garlic and sauté for 2 minutes, then throw in the carrots and sweat slowly for 10 minutes with the lid on, giving the odd stir, until softened and starting to caramelize.
Stir in the flour and curry powder and cook for a minute. Slowly pour in the stock until combined (do this gradually to avoid getting lumps).
Add the sugar or honey, tomato paste, soy sauce, worcestershire sauce, cumin powder and bay leaf and bring to the boil, then reduce the heat and simmer for 20 minutes, so the sauce thickens but is still of pouring consistency.
Add the garam masala, and then pass the sauce through a sieve (unless you prefer a chunky sauce).
Now to prepare the chicken, lay the seasoned flour, egg and breadcrumbs on separate plates. Coat the chicken in the flour, and then dip into the egg and finally into the breadcrumbs.
Heat the oil in a frying pan and fry the coated chicken breasts for 5 minutes on each side, or until golden and cooked through. Remove from the pan with a slotted spoon and leave to drain on kitchen paper.
Slice the chicken diagonally and serve with the sauce drizzled over. Chicken Katsudon is ready to be relished!
Fry an egg and top it on the rice for extra zing in your Chicken Katsudon.