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Chicken Katsu Curry Burger

by Simon Rimmer, Tim Lovejoy from The Sunday Brunch Cookbook

This Chicken Katsu Curry burger from The Sunday Brunch Cookbook is the ultimate comfort food dish, combining two classic dishes into one mouth-watering meal. With simple, foolproof instructions, this is one you'll be coming back to again and again.

From the book

Tim Lovejoy, Simon Rimmer

Introduction

We may be a bit hazy as to why this popular Japanese dish is called a curry when we all associate curries with Indian (and that’s even after our food expert, Rebecca Seal, tried to educate us as to its origins). However, there is one thing we are confident about – the chicken katsu curry burger is a winner. One weekend, Simon put it on the menu at his pub as a special. It’s been a fixture on the menu ever since. This is proper food.

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Ingredients

100g plain flour
2 tsp salt
2 tbsp curry powder
3 eggs
200g panko breadcrumbs
2 boneless, skinless chicken breasts, cut into about 5 goujons per breast
Vegetable oil, for deep-frying
Sweet potato fries, to serve
For the curry sauce:
20ml vegetable oil
1 onion, diced
1 garlic clove, chopped
2 carrots, chopped
1 tbsp plain flour
30g curry powder
750ml chicken stock
25g honey
25ml light soy sauce
2 tsp garam masala
5g cornflour mixed with 2 tbsp water
To assemble
75g mayonnaise
4 brioche buns, toasted
4 thin slices of red onion
4 leaves of butter lettuce

Essential kit

You will need: a deep-fryer or deep pan.

Method

1. Heat the oil for the sauce in a pan and cook the onion, garlic and carrots for 12 minutes over a medium heat, to soften and caramelise.

2. Add the flour and curry powder and cook for 3 minutes. Gradually add the stock, mixing until smooth after each addition. Add the honey and soy, bring to a boil, then add the garam masala and simmer for 20 minutes. Transfer to a blender and process until really smooth.

3. Put back into the pan, add the cornflour and simmer for 5 minutes, until thickened.

4. Mix the flour with the salt and curry powder, beat the eggs in a bowl and spread the panko breadcrumbs out on a plate.

5. Dip the chicken goujons first in the flour, then the egg, then the breadcrumbs.

6. Pour enough oil for deep-frying into a deepfryer or deep pan, making sure it is no more than one-third full. Heat to 180°C, or until a cube of bread browns in just under 1 minute.

7. Add the goujons in batches and deep-fry for 6 minutes, then remove with a slotted spoon and drain on kitchen paper.

8. To serve, spread some mayo on the base of each bun, add onion, then lettuce, then chicken goujons, then a good spoonful of curry sauce.

9. Put the lid on and serve with sweet potato fries, with a dish of extra sauce to dip into.

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From the book: The Sunday Brunch Cookbook

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