Description
Experience the delightful twist of Miso-Honey Chicken Katsu Curry with Pickled Pears, a comforting meal that elevates your weeknight dinners.
Ingredients
Scale
- 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)
- 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)
- 1 teaspoon Sugar (Balances flavors)
- 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)
- 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)
- 1 pinch Salt (Elevates flavors)
- 2 cups Jasmine rice (Fragrant base)
- 2 cups Water (For cooking rice)
- 1 tablespoon Toasted sesame seeds (For garnish)
- 1/4 cup Coriander leaves (Enhances flavor)
- 2 pieces Spring onions, thinly sliced (Adds crisp finish)
Instructions
- Toast the coriander, cumin, fennel, black peppercorns, dried chillies, cinnamon stick, cardamom pods, and cloves in a dry pan over medium heat until fragrant, about 5 minutes. Grind them into a powder using a spice blender.
- Heat the neutral oil in a saucepan over medium-low heat. Add the chopped onions, garlic, and ginger, cooking gently for about 15 minutes until the onions are translucent.
- Stir in the diced carrots, flour, and tomato purée, cooking for another 2 minutes to combine the flavors.
- Add the ground curry powder, chicken stock, soy sauce, mirin, and sugar. Let it simmer for 20 minutes, stirring occasionally, until slightly thickened. Blend until smooth and glossy.
- Rub the chicken thighs with miso and honey, ensuring an even coating. Let them marinate for 15 minutes to absorb all the flavors.
- Dredge the marinated chicken in the flour, dip into the beaten eggs, and then coat well with panko breadcrumbs for that crispy texture.
- Heat neutral oil in a frying pan over medium-high heat. Shallow-fry the chicken for 4-5 minutes on each side until golden brown and cooked through. Drain on kitchen paper to remove excess oil.
- Toss the sliced pears with the thinly sliced red chilli, rice vinegar, sugar, and a pinch of salt. Let the mixture pickle for 15 minutes while you finish the dish.
- Bring the jasmine rice and water to a boil in a pot. Once boiling, reduce the heat to medium-low, cover with a tea towel and lid, and cook for about 12 minutes.
- Remove the rice from heat and let it steam for an additional 10 minutes, allowing it to become fluffy and light.
- Once cooked, slice the chicken katsu into thick pieces, ready for serving.
- Arrange the sliced katsu over the fluffy jasmine rice, ladle the prepared curry sauce on top, and garnish with pickled pears, toasted sesame seeds, fresh coriander, and thinly sliced spring onions.
Notes
- Adjust the spice level by using more or fewer dried red chillies.
- Allow the chicken to marinate longer for deeper flavor.
- Serve with additional pickled pears on the side.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Frying and Stewing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Miso Honey Chicken Katsu, Chicken Katsu Curry, Japanese Curry