Thursday, 15 September 2016

Mexican style chicken katsu curry

Mexican style chicken katsu curry

  • Bag of tortilla chips
  • 2 chicken breasts
  • Rice (enough for two portions)
  • Handful of chopped coriander
  • Kankun Pipian Mexican Mole
  • 1 beaten egg
  • Small dish of flour
  • Vegetable or rapeseed oil

Method:
Take a few handfuls of the tortilla chips and place into a blender and blitz for a short while. Whilst you want to break the tortilla chips down to act as breadcrumbs on the chicken, you don't want them too fine, they should contain bite sized pieces which will give the chicken a good crunch.

This is a 3 bowl job, place your tortilla crumbs into a large bowl, beat the egg in a separate bowl and place the flour into the third bowl. Take each chicken breast and firstly dip into the flour, ensuring the whole chicken is covered, then dip into the beaten egg, shake off any excess egg and then dip into the tortilla crumb (press the chicken into the crumb on each side to ensure the crumb sticks). If your chicken breasts are on the large size, place them into a freezer bag and give them a good whacking with a rolling pin to flatten them out. The thicker the chicken breast the longer it takes to cook which will probably end up with the tortilla crumb burning! Once you have coated the chicken, place it onto a plate and put into the fridge for at least 30 minutes (this will harden the crumb up).

Into a large frying pan, pour enough oil to cover at least a third of the depth of the chicken. Heat the oil over a medium heat, once it is hot enough (drop a small piece of tortilla into the oil, if the oil bubbles, it is hot enough) place the chicken breasts into the pan and cook for around 10 minutes each side (the breadcrumbs should be nice and crispy by this time).

Whilst the chicken is frying, cook the rice according to the packet instructions. Once cooked, stir through the chopped coriander.

In a small pan, add two tablespoons of the Kankun Pipian Mole paste and a good glug of water. Over a medium heat stir the paste until dissolved in the water. The aim here is to get the mole to a gravy type consistency so you will probably need to add more water as you go, if however you make it too watery, simply add some more mole paste to thicken it up.

Once all the components to your dish are ready, slice the chicken into pieces and plate up with the rice and sauce. I put the mole sauce into a small dish in order to dip the chicken into.


This is a twist on the traditional Japanese chicken katsu curry which I think works really well. The mole sauce has a bit of a kick which develops after each mouthful and the tortilla crumb gives a good crunch to the chicken. I hope you enjoy this as much as we did. Another recipe which is perfect when having friends round for dinner.