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Ceylon Chicken ~ Katsu Chicken Burger

Ceylon Chicken:
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, 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.

Katsu Chicken Burger 2022:
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 about 100 years ago after its invention during their occupation of India in order to commercialise complicated Indian spice blends.

30 mins ~ 10 mins

40 mins ~ 45 mins

2/5

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In stock
£8.67

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Ceylon Chicken:
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, 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.

Katsu Chicken Burger 2022:
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 about 100 years ago after its invention during their occupation of India in order to commercialise complicated Indian spice blends.

Click here to read all about our spice travels to research different recipes!

Recipe

30 mins ~ 10 mins

40 mins ~ 45 mins

2/5

Serves

2

Effort

Medium Effort

Dietary

Dairy Free

Dairy Free

Coconut Chutney Blend: mint, green cardamon, coriander leaf
Lime Pickle Spices: cumin, brown MUSTARD, fenugreek, turmeric, Kashmiri chilli, asafoetida, mild chilli flakes, chilli, oil, salt
Ground Spices: coriander, brown MUSTARD, fennel, curry leaf, fenugreek, turmeric, cumin, chilli, basmati rice, black pepper, cloves, cinnamon, green cardamon
Whole Spices: kokum, lemongrass
Shichimi Togarashi: orange, nori seaweed, Sichuan pepper, poppy, SESAME, sansho pepper, chilli, ginger
Mayo Spices: onion, wasabi, horseradish, yellow MUSTARD
Sesame Seeds: white SESAME, black SESAME
Curry Powder: coriander, star anise, ginger, cumin, Sichuan pepper, black pepper, fennel, fenugreek, cassia, turmeric, cloves, yellow MUSTARD, green cardamon, cinnamon, chilli

May contain CELERY. Allergens are listed in CAPITALS
  • Ceylon Chicken:
  • 300g diced chicken (thighs are best)
  • 1 large red onion
  • 3 cloves of garlic
  • Fresh ginger
  • 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 (any size)
  • 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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