Elevated chicken katsu curry

By: Jane Holford

1 tbsp neutral oil
3 potatoes
2 carrots
2 small onions
1x double shot of espresso (or 2x tsp instant coffee)
A good glug of Worcestershire sauce (sub ketchup or tonkatsu) - I do maybe 2 tbsp but I like Worcestershire a lot
2x beef stock cubes
S&b golden curry cubes (any heat level)
Rice (2 cups)
Optional to garnish - Parsley (dried or fresh)
Optional - furikake (rice seasoning)
Ready made schnitzels x5 (any type) or the ingredients to make from scratch, 3x chicken breast, 1 egg, flour and garlic & herb breadcrumbsIf you don’t have bread crumbs I sometimes sub with crushed up cornflakes or potato chips or even rolled oats work, really anything savoury that will crisp up
Optional to serve - pickled ginger and pickled radish
Tbsp butter
1/2 a butternut squash (or any root vegetable/similar to amp up the veggies, I sometimes use parsnip or turnip, just whatever’s in season)If you prefer to use other vegetables (not riot) you will have to steam/cook them separately as they will likely get too soft in the pot

Put rice on to cook however you like to cook rice
While rice is cooking, chop up all veggies to desired sizeIf crumbing own schnitzel, do at this stage (cut chicken breasts in half, flatten/tenderise), dip in a whisked egg, then breadcrumbsIf you prefer to use flour too to crumb your chicken you can, I don’t always bother with this step to save on dishes/mess and find the result is similar
In a large pot, add oil and veggies and cook for 7-10 mins on med - low heat
Make double espresso shot (if not using instant)
Add 500ml water, stock cubes, Worcestershire sauce and double shot of espresso
Bring to boil then simmer for 15 mins
While pot is coming to boil, air fry your schnitzels for 15-20 mins at 200 degrees (or use oven)
After 15 mins of simmering, turn off the heat but leave the pot on the burner so it gets the residual heat, add the s&g curry cubes and make sure it’s all dissolvedStir through knob of butter to get glossy finish
Serve up your rice and add furikake seasoning if you’re using it, spoon over the curry sauce and add the chicken schnitzel on top
Sprinkle parsley on top for garnish and serve with pickled ginger and pickled radish if you like them