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Don’t chicken out on dinner time

The Dunbrody House’s star chef, Kevin Dundon, shares his favourite recipes

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Chicken Katsu Curry

Chicken Katsu Curry

Crispy Tandoori Spiced Chicken Wings

Crispy Tandoori Spiced Chicken Wings

Cashel Blue

Cashel Blue

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Chicken Katsu Curry

THE great thing about chicken is that it’s so versatile and delicious when combined with bold flavours. Let’s start this week by first looking at my crispy tandoori spiced chicken wings. This is a fusion recipe from one of the cookery courses at Dunbrody House, where my chefs teach every week. I use tandoori paste to enhance the flavour of the wings but you could use balti or Chinese curry paste as an alternative. For the coating we have a simple secret — baking powder. When cooking in the oven, the baking powder will help make the wings crispier and crunchier, which only makes them even tastier. Next we have the chicken katsu curry.For this I always suggest using butterflied chicken which cuts down on the cooking time. The combination of rice, chicken and coconut curry sauce is divine. If you have an air fryer then this recipe is ideal for you as the air fryer will allow you to create crispy chicken pieces in no time.The only disadvantage to an air fryer is space, so you will need to cook them in batches and keep the cooked ones in the oven at 70C. Don’t forget to add some fresh cucumber when serving for even more flavour. Happy cooking, Kevin

Chicken Katsu Curry

Ingredients (serves 4)
FOR THE CURRY SAUCE:
■ 1 tbsp rapeseed oil
■ 1 onion, chopped
■ 2 garlic cloves, crushed
■ 1 carrot, thinly sliced
■ 2cm ginger, peeled and grated
■ 2 tbsp mild curry powder
■ 1 tsp ground turmeric
■ 400ml coconut milk
■ 1 tsp honey
FOR THE KATSU:
■ 4 skinless chicken breasts
■ 50g plain flour
■ 2 tbsp soy sauce
■ 1 tbsp water
■ 2 egg yolks, lightly beaten
■ 100g breadcrumbs
■ Vegetable oil, for deep-frying
■■
TO SERVE:
■ 200g basmati rice, boiled
■ 1 cucumber, cut into ribbons
■ 4 tbsp fresh coriander leaves
■ 1 lime, cut into wedges
■ 4 tsp peanut rayu (optional)

Method:
1. First, make the curry sauce. Heat the rapeseed oil in a saucepan, sauté the onion, garlic and carrot for about eight minutes until soft and lightly caramelised.
2. Add the ginger and cook for another 30 seconds. Remove from the heat then stir in the curry powder and turmeric.
3. Fold in the coconut milk and honey and sseason well. Cover and simmer over a low heat for 5-8 minutes.
4. In the meantime, for the katsu, mix the flour with a tbsp of water and the soy sauce in a large bowl to create a light coating batter.
5. In a second bowl, beat the egg yolks and place the breadcrumbs in a third bowl. Dip the chicken pieces in the flour mixture, then the egg mixture, and, lastly, in the breadcrumbs, turning until well coated.
6. Pre-heat a deep fat fryer to 180C. Place the chicken in the fryer for 4-6 minutes or until cooked through. Alternatively, pre-heat an air fryer and spray the chicken with oil and cook in the air fryer for 10 minutes until cooked through.
7. Remove the chicken from the oil or air fryer. Place onto a board and carve into pieces.
8. Place some boiled rice in serving bowls, add some curry sauce and top with the katsu chicken.
9. Serve with cucumber ribbons, coriander leaves, lime wedges and some peanut rayu, if using.

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Crispy Tandoori Spiced Chicken Wings

Crispy Tandoori Spiced Chicken Wings

Crispy Tandoori Spiced Chicken Wings

Crispy Tandoori Spiced Chicken Wings

Ingredients (serves 8):
■ 20 chicken wings
■ 200ml natural yogurt
■ 2 tbsp tandoori paste
■ 120g wholemeal flour
■ 1 tsp baking powder
■ 50g breadcrumbs
■ 2 tsp garlic salt
■ 2 tsp black pepper
■ ½ tsp chilli flakes
■ 50g butter, melted
■ 1 tbsp fresh coriander leaves
Method:

1. Pre-heat oven to 200C.
2. Put the wings, natural yogurt and tandoori paste into a bowl. Toss to combine, cover with cling film and set aside in the refrigerator to marinate for 30 minutes or overnight.
3. In a second bowl, combine the flour, breadcrumbs, baking powder, 1 tsp garlic salt, black pepper and chilli flakes.
4. Transfer the chicken wings without an
excessive amount of the yogurt coating
the wings into the flour mixture. Toss to combine.
5. Line a large baking tray with parchment paper and brush with some of the melted butter.
6. Add the coated chicken wings to the baking tray and drizzle the leftover butter over the wings.
7. Place in the oven for 40-45 minutes, turning the wings twice until crispy and cooked through.
8. Remove from the oven and season with the remaining garlic salt.
9. Sprinkle the crispy wings with coriander leaves and serve with blue cheese dip (see top tip).

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Cashel Blue

Cashel Blue

Cashel Blue

TOP TIP: CHEESY DOES IT WITH THIS TASTY SAUCE TO MAKE CRISPY WINGS SOAR

My go to dip with any crispy chicken is prepared with blue cheese. Blue cheese such as Cashel blue cheese are delicious combined with crème fraiche or cream cheese or even mascarpone.

Try this recipe, it will tempt everyone. Combine 100g of blue cheese with 1 raw shallot cut into very small dices. Add the crème fraiche and a zest of lemon. Enough to help balance the flavour. stir in some finely chopped chives and set it aside until needed.

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