One of the most unexpected things about living in Paris is that you end up eating rather a lot of Japanese food.
From speciality supermarkets in Little Tokyo (centred around Rue Saint Anne in the 1st/2nd arrondissements) to cult Izakayas, Paris is packed with ways to get your Japanese fix. I’ve gone whole weeks eating ramen everyday, and there’s always at least one bag of frozen gyoza in my freezer should things get desperate.
So when Goldfish brand got in touch to see if I’d like to try out their curry sauces for the #CurryOnCooking campaign, the Japanese style sauce was my first choice by far. While not based on one specific sauce, combining spices and flavours found in Japanese cooking instead, I found the sauce to be rather similar to a traditional katsu sauce but with more dominant notes of star anise and liquorice.
As a result, it seemed natural to test it out with a Katsu-style curry, using chicken breasts breaded with panko breadcrumbs and served over rice. Fast, easy and incredibly tasty, it’s even quicker to make than ordering a takeaway from my favourite little Japanese spot down the street. Enjoy!
- 300g basmati rice
- 4 chicken breasts
- Packet of panic breadcrumbs
- 2 eggs
- 100g of flour
- Goldfish Japanese Curry Sauce
- Bunch of fresh spring onions, diced
- Cooking oil
- Salt n’ pepa
Pour the basmati rice into a pan with pinch of salt. Cover with boiling water and cook for around 10 minutes on a medium heat, or until cooked with a little bite left. Drain in a colander and allow to stand for 5 minutes before fluffing with a fork.
Lay out three shallow bowls, filling them with the flour, eggs and panko breadcrumbs respectively. Beat the eggs with a fork until they are blended.
Take one chicken breast and dip it in the flour bowl, turning it over until it is entirely covered in flour. Do the same in the egg mix, and then in the panic breadcrumbs. Lay the prepared chicken breasts on a chopping board, and repeat with the rest of the meat. Sprinkle with salt and pepper.
Put a shallow frying pan on medium heat and add a generous pour of cooking oil (I used Borderfields rapeseed oil, but vegetable oil will also work). Once hot, fry the chicken breasts on either side until crisp and golden, then place on paper towels to drain. Cut diagonally into them before serving.
In a small pan over a medium heat, blend three large tablespoons of Goldfish Japanese Curry Sauce with a little water, continuing to stir and add water until the sauce becomes thick and begins to boil. Take it off the heat.
Spoon a generous serving of rice into a bowl, and top with the chicken breast. Pour over the curry sauce and season with a sprinkling of chopped spring onions to finish.