Description

This Miso-Honey Chicken Katsu Curry features tender marinated chicken thighs coated in a crispy panko crust, served over fluffy jasmine rice and topped with a rich, aromatic curry sauce made from toasted spices. Complemented by zesty pickled pears for a sweet contrast, this dish combines Japanese and Indian flavor influences for a comforting, flavorful meal perfect for a hearty dinner.

Ingredients

Scale

Spices and Seasonings

1 tablespoon Coriander seeds (Toast to unlock flavor)
1 teaspoon Cumin seeds (Adds earthy note)
1 teaspoon Fennel seeds (For sweetness and depth)
1 teaspoon Turmeric powder (Adds color and benefits)
1 teaspoon Black peppercorns (For a mild kick)
2 pieces Dried red chillies (Adjust for spice level)
1 piece Cinnamon stick (Imparts sweetness)
4 pieces Cardamom pods (Crushed for fragrance)
3 pieces Cloves (Adds aromatic punch)
1 teaspoon Sugar (Balances flavors)
1 pinch Salt (Elevates flavors)

Sauce Ingredients

2 tablespoons Neutral oil (For sautéing)
1 cup Onions, finely chopped (Base of the sauce)
3 cloves Garlic cloves, finely chopped (Boosts flavor)
1 tablespoon Ginger (Fresh for zest)
1 cup Carrots, diced (Adds sweetness and texture)
3 tablespoons Doves Farm Organic Plain White Flour (Thickens sauce)
3 tablespoons Tomato purée (Adds richness)
2 cups Chicken stock (Enhances flavor)
2 tablespoons Soy sauce (For umami depth)
2 tablespoons Mirin (Brings sweetness)

Chicken Katsu

4 pieces Boneless, skinless chicken thighs (Tender for frying)
3 tablespoons Miso paste (Enhances flavor)
2 tablespoons Honey (Adds sweetness)
1 cup Doves Farm Organic Plain White Flour (For frying coating)
2 pieces Freshlay Farms Golden Yolker® eggs, beaten (Binds for crispiness)
2 cups Panko breadcrumbs (Creates perfect coating)
2 cups Neutral oil, for frying (For crispy exterior)

Pickled Pears

2 pieces Pears, ripe, thinly sliced (For sweet contrast)
1 piece Red chilli, thinly sliced (Adds color and kick)
1 cup Rice vinegar (Brightens the dish)
2 tablespoons Sugar (Balances vinegar)

Rice

2 cups Jasmine rice (Fragrant base)
2 cups Water (For cooking rice)

Garnish

1 tablespoon Toasted sesame seeds (For garnish)
1/4 cup Coriander leaves (Enhances flavor)
2 pieces Spring onions, thinly sliced (Adds crisp finish)

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Instructions

Preparation: Gather all your ingredients and equipment before starting. Begin by toasting the whole spices to bring out their natural aroma and flavor.
Toast and Grind Spices: In a dry pan over medium heat, toast coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chillies, cinnamon stick, cardamom pods, and cloves for about 5 minutes until fragrant. Transfer to a spice blender and grind into a fine powder to form a fresh curry spice blend.
Sauté Aromatics: Heat neutral oil in a saucepan over medium-low heat. Add finely chopped onions, garlic, and ginger. Cook gently for about 15 minutes until the onions are translucent and soft, which forms a flavorful base for the curry sauce.
Add Vegetables and Flour: Stir in the diced carrots, flour, and tomato purée. Cook for an additional 2 minutes, allowing the mixture to thicken slightly and the tomato purée to develop its richness.
Simmer Curry Sauce: Add the freshly ground curry powder, chicken stock, soy sauce, mirin, and sugar to the saucepan. Simmer for 20 minutes, stirring occasionally, until the sauce has thickened and flavors have melded together. Blend the sauce until smooth and glossy for a luxurious texture.
Marinate Chicken: Rub the chicken thighs evenly with miso paste and honey, ensuring they are fully coated. Allow the chicken to marinate for 15 minutes so it absorbs the sweet and savory flavors deeply.
Prepare Chicken Coating: Set up a dredging station with flour, beaten eggs, and panko breadcrumbs. Coat each marinated chicken thigh first in flour, then dip into the eggs, and finally coat thoroughly with panko breadcrumbs to ensure a crispy crust when fried.
Fry Chicken: Heat neutral oil in a frying pan over medium-high heat. Shallow-fry the chicken pieces for 4-5 minutes on each side until they are golden brown and cooked through. Drain the fried chicken on kitchen paper to remove any excess oil and maintain crispiness.
Pickle Pears: In a bowl, toss the thinly sliced pears with sliced red chilli, rice vinegar, sugar, and a pinch of salt. Let the mixture sit for 15 minutes to pickle and develop a bright, zesty flavor to complement the curry.
Cook Jasmine Rice: Bring the jasmine rice and water to a boil in a pot. Reduce heat to medium-low once boiling, cover with a tea towel and lid, and cook for about 12 minutes until the water is absorbed.
Steam Rice: Remove the pot from heat and let the rice steam for an additional 10 minutes. This step ensures the rice becomes fluffy and perfectly cooked.
Slice Chicken: Once the chicken katsu is fried and rested, slice it into thick pieces for plating.
Assemble the Dish: Arrange the sliced chicken katsu over the steamed jasmine rice. Ladle generous amounts of the smooth curry sauce on top. Garnish with pickled pears, toasted sesame seeds, fresh coriander leaves, and thinly sliced spring onions to add freshness and texture.

Notes

You can adjust the spice level by controlling the amount of dried red chillies used in the curry powder and the pickled pears.
For an extra crispy coating, double-dip the chicken in the egg and panko layers.
The curry sauce can be made in advance and refrigerated; reheat gently before serving.
Use ripe pears for the pickled pears to balance the vinegar’s acidity with natural sweetness.
Ensure the oil is hot enough before frying to prevent greasy chicken and maintain a crunchy crust.