Try saying that three times!

Third times the charm but not the end for the Cookery School. This time they were taking katsu currys to the next level and now you can too (recipe below). It's a dish you can easily master, but there are a few secrets to making a restaurant-quality one at home.

Students gathered again at Boldrewood Innovation Campus to learn these new techniques, develop their cooking skills, and enjoy a hands-on experience in the kitchen.

Watch the highlights of the third Cookery School:

Next Level chicken katsu curry

Cook time: 20 minutes prep | 45 minutes cooking

Serves: 4-6 people

Ingredients

For the katsu:

• 2 large chicken breasts
• 400ml milk
• 100g plain flour
• 2 eggs, beaten
• 150g panko breadcrumbs or coarse-dried breadcrumbs
• sprinkling shichimi togarashi or chilli powder, plus extra to serve
• splash of soy sauce
• sunflower oil, for frying

For the curry sauce:

• 50g butter
• 1 large carrot, chopped
• 1 onion, chopped
• 4 garlic cloves, chopped
• large piece of ginger, chopped
• 2 tbsp mild curry powder
• 1 tbsp honey
• 1 tbsp ketchup
• 1 tbsp red or brown miso paste
• 1 tbsp soy sauce
• 1 chicken stock cube
• shredded white cabbage, shredded nori, sesame seeds and cooked rice, to serve

Method

1. Cut each chicken breast in half lengthways, creating four fillets. Put each fillet between two sheets of baking parchment and beat with a rolling pin to even out the thickness.
2. Pour the milk into a bowl and season with a large pinch of salt, then add the chicken fillets. Cover and leave in the fridge for at least 20 mins or for up to 24 hrs (the longer you leave the chicken in the milk, the more succulent it will be).
3. When you’re ready to coat the chicken, tip the flour, eggs and breadcrumbs into three separate bowls, then season the flour with the togarashi and stir the soy sauce into the eggs. Scoop one chicken fillet out of the milk and coat in the flour mix, then dip into the egg mix and coat in the breadcrumbs. Set on a plate and repeat with the rest of the chicken fillets. Can be prepared up to a day ahead and frozen for up to a month.
4. To make the curry sauce, heat the butter in a saucepan and sizzle the carrot and onion for 5 mins, then add the garlic and ginger and cook for a few mins more. Scatter over the curry powder and cook for 1 min, then stir in the honey, ketchup, miso paste and soy sauce to create a sticky paste. Cook for 1 min more, then pour in 700ml boiling water and crumble in the stock cube. Cover and simmer for 20 mins until the carrot is soft. Tip the sauce into a blender and blitz until completely smooth (alternatively, use a hand blender). Season to taste. Can be made up to three days ahead and chilled or frozen for up to three months.

If you’re feeling inspired, why not join us for our next session?

Whether you want to boost your confidence in the kitchen, learn something new, or just enjoy some great food, our Cookery School is the perfect place to start.

Keep an eye out for more exciting sessions to come!