![\"Chicken](\"http:\/\/blogs.kent.ac.uk\/unikentfood\/files\/2021\/02\/Chicken-Katsu-Curry-low-res.jpg\")
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Valentine\u2019s Day<\/strong> is fast approaching, so why not wow your sweetheart with a delicious homemade meal?<\/span><\/p>\n We\u2019ve asked Kent\u2019s Chef de Cuisines, Ben Elsbury and Rob Grimer, to come up with a scrumptious two-course Valentine\u2019s Day dinner that’ll surprise and delight your loved one. <\/span>These dishes are low cost and easy enough for any home chef to master, whatever the skill level.<\/span><\/p>\n Today we\u2019re going to focus on the main course.\u00a0<\/span>For this, Ben\u2019s chosen a student-friendly chicken katsu curry<\/strong>.\u00a0<\/span>This Japanese-inspired curry is a decadent treat with its golden, breaded chicken and smooth curry sauce. <\/span>If you know someone who\u2019s longing for a Dolche Vita-style katsu curry \u2013 this is the dish for them!<\/span><\/p>\n Getting the panko breadcrumbs to stick to the chicken is probably the trickiest part of this recipe, so take your time and read the instructions well.<\/span><\/p>\n Tomorrow we\u2019re going to be publishing the recipe for Rob\u2019s Valentine\u2019s Day dessert, Aphrodite\u2019s Desire<\/em>, a vegan chocolate mousse with passionfruit yogurt. <\/span>So, tune in tomorrow for more delicious declarations of love.\u00a0<\/span><\/p>\n Chicken Katsu Curry<\/strong><\/p>\n Serves:<\/strong> 2<\/p>\n Ingredients:<\/strong> Recipe:<\/strong> 2. Begin by preparing the raw slaw. Mix the carrot, red onion, red cabbage, white cabbage, chopped coriander, and lime juice in a bowl together. Season well with salt and pepper and leave in the fridge.<\/p>\n 3. Now prepare the breading station. In a shallow bowl, combine the flour with some salt and pepper. In a second bowl, beat the egg and milk together. In a third bowl, add the panko breadcrumbs. Top tip:<\/strong> breading chicken can get a little messy, you might want a bowl of hot soapy water to hand.<\/p>\n 4. Slice your chicken breasts in two widthways, starting from the thickest part of the breast. You should now have four thin chicken fillets.<\/p>\n 5. Working with one piece at a time, dip each chicken breast into the flour, then shake off the excess. Next, run the chicken through the egg mixture, again, shake off the excess. Finally, dip the chicken into the panko breadcrumbs and coat on both sides. You can gently press the breadcrumbs into the chicken to make sure they stick. Lay the chicken pieces on a plate once done.<\/p>\n 6. Heat a good glug of vegetable oil in a large non-stick frying pan over a medium-high heat. When hot, add your chicken fillets and fry for a couple of minutes on each side until the breadcrumbs begin to colour.<\/p>\n 7. Once golden, transfer the chicken pieces to a baking tray or oven proof dish and cook in the oven for 10 to 15 minutes.<\/p>\n 8. While the chicken is in the oven, cook the jasmine rice to the packet instructions and add the curry sauce granules to the 250ml of boiling water, stirring well.<\/p>\n 10. Once the chicken is cooked, slice the breaded chicken pieces into strips at an angle. To check your chicken is cooked, cut into the thickest part of the meat and check that its firm and white. Put the chicken back in the oven for a few minutes if it still looks pink.<\/p>\n 11. To serve, generously heap the jasmine rice onto one side of your plate, add the slices of breaded chicken to the other, pop a little raw slaw on the side, and liberally pour the curry sauce on top. Serve with lime wedges.<\/p>\n Top tip 1:<\/strong> You can adapt this recipe to make it vegan. Simply substitute the chicken for firm tofu and use soy milk instead of the egg mixture.<\/p>\n Top tip 2:<\/strong> Can\u2019t find panko breadcrumbs? You can use regular breadcrumbs instead.<\/p>\n Did you have a go at this recipe? If yes, high five! Well done you! Why not share your attempt on Instagram and tag us @unikentfood<\/a><\/strong>?<\/p>\n
\n\u2022 Vegetable oil
\n\u2022 2 chicken breasts
\n\u2022 Juice of half a lime
\n\u2022 10g coriander, chopped
\n\u2022 1 egg
\n\u2022 10ml milk
\n\u2022 60g panko breadcrumbs.
\n\u2022 40g plain flour
\n\u2022 40g chip shop curry sauce mix
\n\u2022 40g carrot, cut into thin matchsticks or grated
\n\u2022 \u00bd red onion, thinly sliced
\n\u2022 50g red cabbage, thinly sliced
\n\u2022 50g white cabbage, thinly sliced
\n\u2022 150g jasmine rice
\n\u2022 Salt and pepper
\n\u2022 \u00bd lime, cut into segments for garnish<\/p>\n
\n1. Prepare all the ingredients and have them ready in front of you \u2013 it always makes cooking much easier. Heat the oven to 200\u00b0C \/ 180\u00b0C fan and bring two saucepans of water to the boil (one with about 1litre of water for the rice, and one with 250ml of water for the curry sauce \u2013 this will be needed later in the recipe.)<\/p>\n