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Miso-Honey Chicken Katsu Curry

Miso-Honey Chicken Katsu Curry

Satisfy your comfort food cravings with this delicious Miso-Honey Chicken Katsu Curry, a perfect blend of sweet and savory flavors.
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Prep Time 25 minutes
Cook Time 50 minutes
Pickling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Cozy Dinners
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Coriander seeds toasted
  • 2 teaspoons Cumin seeds
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Black peppercorns
  • 2 pieces Dried red chilies
  • 1 piece Cinnamon stick
  • 4 pieces Cardamom pods
  • 3 pieces Cloves
  • 3 tablespoons Neutral oil for sautéing
  • 2 medium Onions finely chopped
  • 3 cloves Garlic minced
  • 1 tablespoon Ginger minced
  • 2 medium Carrots diced
  • 2 tablespoons Flour for thickening
  • 400 grams Tomato purée
  • 400 ml Chicken stock
  • 2 tablespoons Soy sauce
  • 2 tablespoons Mirin
  • 1 teaspoon Sugar
For the Chicken
  • 500 grams Boneless, skinless chicken thighs
  • 3 tablespoons Miso paste
  • 2 tablespoons Honey
  • 1 cup Panko breadcrumbs
  • 2 large Freshlay Farms Golden Yolker® eggs beaten
For the Pickled Pears
  • 2 medium Pears ripe and juicy
  • 1 piece Red chili sliced
  • 1/2 cup Rice vinegar
  • 1 tablespoon Sugar
  • 1/2 teaspoon Salt
For the Rice
  • 1 cup Jasmine rice
  • 2 cups Water
For Garnish
  • 2 tablespoons Toasted sesame seeds
  • 1/4 cup Coriander leaves fresh
  • 2 pieces Spring onions sliced

Equipment

  • Frying pan
  • Pot
  • bowl
  • Pan for toasting spices

Method
 

Cooking Steps
  1. Toast spices in a pan until fragrant for about 2-3 minutes.
  2. Heat neutral oil in a pot, add onions, and cook until soft, around 5 minutes. Mix in garlic and ginger, stir for 2-3 minutes.
  3. Add diced carrots and sprinkle flour over the mixture. Cook for a few minutes until flour is incorporated.
  4. Stir in toasted spices, tomato purée, chicken stock, soy sauce, mirin, and sugar. Simmer gently for about 15 minutes.
  5. In a separate bowl, combine miso paste and honey. Mix into the sauce once thickened.
  6. Coat chicken thighs in flour, dip in beaten eggs, then cover in panko breadcrumbs.
  7. Heat oil in a frying pan and fry the breaded chicken until golden brown and cooked through, approximately 5-7 minutes per side.
  8. For pickled pears, combine sliced pears, red chili, rice vinegar, sugar, and salt. Let sit for at least 15 minutes.
  9. Prepare jasmine rice in a pot with water, which typically takes around 15 minutes.
  10. Serve the crispy chicken with curry sauce over jasmine rice, garnished with sesame seeds, coriander, and spring onions.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 65gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 15gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 15mg

Notes

Optional: Drizzle a bit of extra honey over the chicken before serving for added sweetness.

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