Sous Vide Katsu Chicken Curry | Recipe by sousvidetools.com

Method

A great take on what has become a cult classic from Scott Eckersley have a look at his website scottycookins.com  and find him on instagram @scottycookins

1. Take your chicken breasts and put in a vacuum bag, using a rolling pin flatten them out before vacuum sealing and placing in the sous vide at 62c for 1 hour 20 mins.
2. Whilst that’s cooking get the sauce ingredients and put these in the blender, blitz until a smooth consistency is achieved. Put this in a pan and heat up until piping hot.
3. Now the chicken is cooked, take it out of the bag and get out 3 bowls and place in them separately the flour, egg and Panko breadcrumbs. Picking up the chicken breasts coat them first in the flour, then the egg and finish in the breadcrumbs getting an even coating. These are then ready to be fried.
4. Now dependent on what you are using get your oil heated to about 190c on a deep fat fryer (if in the frying pan use enough oil to fill about 2cm off the base and heat on high) place the chicken in the oil and cook on either side for 2-3mins until golden brown. By this time the chicken should be done and ready to plate.
5. In this I haven’t specified a cooking method for your sides or indeed specified what sides you should go for, purely because some people opt for different variations on the rice (if you are in a rush or simply can’t be bothered a pack of microwave rice is great) choose what you feel is the right type of rice for you, I will always choose a sticky Japanese short grain rice, or a Thai jasmine rice. Another great accompaniment is some pickled veg to cut through the curry, in this I have used pickled red cabbage and
   cucumber. To make, combine 1 tbsp of white wine vinegar, 1 tbsp of caster sugar, and add your chopped cucumber in your bowl, repeat but with the cabbage.
6. Anyway, that is that and I hope you enjoy. Happy katsuing!