In Japan ‘katsu’ refers to a meat cutlet that’s been breaded and fried - it’s often served with a mild curry 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 commercialise complex Indian spice blends).
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
4 large skinless, boneless chicken thighs
½ Chinese cabbage
½ bunch of spring onions
1 egg (any size)
4 cheese slices (any type)
100g breadcrumbs (Japanese panko are best)
1 tsp soy sauce (any type)
40ml vinegar (rice or white wine vinegar is best)
50g tomato puree
Oil for frying (sunflower or vegetable oil is best)
4 burger buns
1kg oven chips (French fries are best) or make your own
Large frying pan
Baking tray x 2
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