Edible Katsu Curry Bowl

Have you ever been eating a delicious katsu curry and thought, oh no, there is not enough of this glorious breadcrumbed meat? Have you ever been eating in general and thought, hot darn, it’s a shame this bowl isn’t edible? This recipe is for you if you’ve had these thoughts.

Done in 4 hours

Dish by Hugh Woodward

Ingredients

For the chicken:

8boneless and skinless chicken thighs

2 tbspflaked sea salt

100g plain flour

4 eggs, beaten

100gpanko breadcrumbs

For the curry:

3 tbspunsalted butter

2 tbspvery finely chopped fresh ginger

4fat garlic cloves

1brown onion, diced

1carrot, peeled and diced

3 tbsptomato puree

3 tbspcurry powder

1 litregood quality chicken stock

1granny smith apple, peeled cored and quartered

1 largemango, peeled and cut into chunks

1 tbspWorcestershire sauce

1 tspsoy sauce

1 tbsphoney

to tasteflaked sea salt

Other stuff:

5 litressunflower oil

1 cup of ricesushi rice, cooked to packet instructions

to tastewhite cabbage, shredded

to tasteblack sesame seeds

It's a bloody bowl made of chicken, what more do I need to say.

Method

You will need a food processor for this, or a mincer, or a very sharp knife and a lot of patience. If using the easy option, place the chicken thighs in the food processor along with the salt and blitz until very small but not mushy - you want a bit of texture.

Line a deep soup bowl with clingfilm and press the seasoned chicken mince against the sides to create a bowl shape. Repeat with the other bowl. Cover with clingfilm and freeze until solid.

Start on the sauce. Place the butter in a saucepan and fry the ginger and garlic until fragrant (but not too coloured). Add the carrot and onion, and continue frying in the butter for roughly ten minutes, by which time the onion should have started to look translucent and will have softened.

Add the tomato puree and cook out before adding the curry powder and flour. Slowly pour in the chicken stock, mixing constantly with a wooden spoon, until you have a smooth thick sauce. Add the apple and mango, along with the Worcestershire sauce, soy sauce and honey. Check the seasoning, adding salt if needs be.

Simmer, stirring frequently so the sauce doesn't catch on the bottom. When the apple is completely soft (around 40 minutes), leave the sauce to cool before blending to a very smooth paste.

When the chicken bowls (for want of a better phrase) have completely frozen, carefully remove them from their bowl moulds. Working quickly but thoroughly cover them in the flour then dip them in the beaten egg and finally the breadcrumbs. Make sure they have an even coat of breadcrumbs - if they don't, go back and brush them with more egg and sprinkle the crumbs over the top.

Briefly pop them back in the freezer to set up while you heat the oil to 180°C. Use a very deep pan for this and make sure you use a lot of oil - at least 4 litres. Fry the bowls, one at a time, until golden brown and cooked through. Drain the oil thoroughly and leave to cool slightly.

Fill with rice, curry sauce, sliced cabbage and a sprinkle of black sesame seeds.

What do you think of the recipe?

save recipe

Hugh Woodward

follow

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.