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Food & Whisky Blog #1 Chicken Katsu Curry and Bunnahabhain Stiuireadair

As well as loving Whisky, food is another passion of mine particularly when both can be found together so have set off on a journey to find pairings for some of my favourite recipes and Whiskies.


Todays journey goes to the far east and to the popular Chicken Katsu Curry, one of my favourite curries as the aromas, textures and taste really blow me away compared to Indian curries and I think this is why I wanted to use this as the first food blog as it compares to whisky on so many levels.


The recipe I use is below, feel free to try yourself and let me know how it goes.


I decided to pick the Bunnahabhain Stiuireadair to accompany this dish tonight mainly because the Curry itself is not the hottest curry and as more of a sweet curry thought that the sweet notes of the Stiuireadair would do it justice while the added spice on the palate would give the feeling of more of a heat and warmth to the dish.

I certainly wasn't disappointed and really enjoyed the curry and whisky together.


I have done a full review of the Bunnahabhain Stiuireadair on our reviews page, go check it out for more on this.


Chicken Katsu Curry recipe (Serves 4)

Ingredients


Ingredients

100g Plain flour, seasoned with lots of salt and pepper

2 free-range egg

200g Japanese panko breadcrumbs

4 boneless chicken thighs (I prefer taste of Chicken thighs to Breast)

100ml vegetable oil

steamed coconut rice and salad to serve









For the curry sauce: (Alternatively if not want to make sauce from scratch the Co-Op Katsu Curry sauce in a jar is as close to fresh as I have tasted)


1 tbsp vegetable oil

1 chopped onion

5 peeled garlic cloves

2 tbsp plain flour

1 tbsp medium curry powder

600ml chicken stock

2 tsp honey

1 tbsp soy sauce

1 bay leaf

1/2 tsp garam masala



Instructions

To make the sauce, warm the oil in a small pan.

Add the onion and garlic and sauté for 2 minutes.

Stir in the flour and curry powder and cook for a minute.

Slowly pour in the stock bit by bit until combined (do this gradually to avoid getting lumps).

Add the honey, soy sauce and bay leaf and bring to the boil, then reduce the heat to a slow simmer and cook for 20 minutes.

The sauce will have thickened and taken on all of the flavours, although you still need it to have a pouring consistency.

Add the garam masala, then pass the sauce through a sieve.



Now prepare the chicken.

Lay the seasoned flour, egg and breadcrumbs on separate plates.

Coat the chicken in the flour, then dip into the egg and finally into the breadcrumbs.


Heat the oil in a frying pan and fry the breaded chicken breasts for 5 minutes on each side, or until golden and cooked through.

Remove from the pan with a slotted spoon and leave to drain on kitchen paper.

Slice the chicken diagonally and serve with the sauce drizzled over, steamed sticky coconut rice and salad.



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