Spicery Highlights for 2: Ceylon Chicken --- Katsu Chicken Burger

Straight from the specials menu, Ceylon chicken is a curry with a taste of Sri Lankan sunshine. During the British rule of Sri Lanka the island was known as Ceylon and hence this fragrant coconut curry is known on British Indian restaurant menus as Ceylon chicken. On the side we’ve got a hot and tangy lime pickle and a cooling coconut chutney.

In Japan ‘katsu’ refers to a meat cutlet that’s been breaded and fried - it’s often served with a mild curry or 'kare' sauce but here we’re turning it into a delicious chicken burger. The curry powder used to season both the chicken burger and accompanying ketchup didn’t arrive in Japan until the British introduced it there about 100 years ago (after its invention during their occupation of India in order to commercialize complicated Indian spice blends).

Ceylon Chicken: 25 minutes, Katsu Burger: 10 minutes

Ceylon Chicken: 10 minutes, Katsu Burger: 45 minutes

Ceylon Chicken: 2/5, Katsu Burger: 3/5

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GROUND SPICES: Toasted (coriander, cumin, chilli, basmati rice, black pepper, fennel, fenugreek, turmeric, cloves, curry leaves, cinnamon, cardamon), brown mustard seeds, curry leaves, fenugreek seeds
WHOLE SPICES: Kokum, lemongrass
COCONUT CHUTNEY BLEND: Mint leaf, coriander leaf, green cardamon
LIME PICKLE SPICES: Cumin seeds, brown mustard seeds, fenugreek, turmeric, chilli, asafoetida

SESAME SEEDS: White sesame seeds, black sesame seeds
SHICHIMI TOGARASHI: Orange, Sichuan pepper, poppy seeds, sesame seeds, nori flakes, sansho powder, chilli powder, ginger
CURRY POWDER: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow mustard, cardamon, cinnamon, cloves, chilli, star anise, Sichuan pepper, fennel, cassia
MAYO SPICES: Onion powder, wasabi


Ceylon Chicken

  • 300g diced chicken (thighs are best)
  • 1 large red onion
  • 3 cloves of garlic
  • Fresh ginger - finely chopped to make 1 tbsp
  • ½ cucumber
  • 2 limes
  • 200ml full fat coconut milk
  • 25g desiccated coconut
  • 15g sugar
  • Rice for 2 to serve

Katsu Chicken Burger

  • 2 large skinless, boneless chicken thighs
  • ½ small Chinese cabbage
  • ½ bunch of spring onions
  • 1 egg
  • 75g mayonnaise
  • 100g tomato ketchup
  • 50g breadcrumbs (Japanese panko are best)
  • 10g flour (any type)
  • Oil for frying (sunflower or vegetable oil is best)
  • Frozen chips, burger buns and cheese slices for 2

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