Tonight I made myself some beer battered chicken spicy curry rice for dinner. Here is the recipe that I sort of made up as I went along. I am going to assume you already know how to make white rice or where you can order it made for you.
Beer Battered Chicken Spicy Curry Rice (~2-3 servings)
What you will need:
- ~2 Russet Potatoes
- ~.5 White Onion (I prefer white, but yellow will also work if that’s your thing)
- ~1 Carrot
- 1 Box of Japanese Curry (Golden Curry is one of the easier to find brands and will do well. I recommend Hot, which is not really that hot)
- Vegetable Oil
- 1 12oz Bottle/Can of Beer
- 2 Chicken Breasts
- 1 Cup of All Purpose Flour
- ~2 Eggs
- Like, Some Melted Butter Maybe
- White Rice (Either you make it at home in a pot/rice cooker or you order it)
- Running Water
- An Oven
- Some Pots and Cookware
- Plates and Utensils to Eat it With.
Note on the vegetables: Think of potatoes, carrots, and onions as the minimum. Other stuff I have seen in curry includes celery, peppers, apples, and peas. Feel free to add more stuff, but decrease the amounts of the other vegetables accordingly. You’re going to want about 2-3 cups of diced vegetables in the end.
Cut your chicken breasts in half longways, then slice them into 1 inch strips short ways.
Mix 1 Cup of flour with 2 eggs and some melted butter into kind of a thick whip. Now pour your beer on it until it’s a smooth, beery batter. Now coat and soak your chicken strips in the beer batter and let it cool in the fridge for around 30-40 minutes. Meanwhile, drink the rest of the beer.
Dice the potatoes and onion up into inch cubes. Cut up the carrots like you’re going to count the rings on trees. Do the same with any other vegetables/fruits you have decided to add in.
Now we stir fry the vegetables. Put in your potatoes in the wok/skillet first with a little bit of vegetable oil on a high heat, then carrots, and finish with the onion. This is in order from least easy to easiest to burn. Stir them around so they fry for about 10-15 minutes, or until all the vegetables have about an even amount of brown going on.
Round about now you want to start getting your white rice together by whatever means you intend to. You’re maybe 20-30 minutes away from your meal.
Lower the heat and add 2.5 cups* of water to your vegetables [hopefully you were using a skillet with enough room for this water or you are a member of the pro wok club
]. Cover and let simmer till your potatoes are soft (10-15 minutes)
While that’s simmering, bust out your beer battered strips. Fill a skillet with 1-2 inches of vegetable oil and make it hot. Like so hot, man. When it’s hot (so hot) start frying the chicken strips in it. Turn them over once. Let this go until the chicken is cooked and fried. If you’re my mom you would cut open one of the larger pieces of chicken and make sure it doesn’t have any pink in it to make sure it’s done.
When your potatoes are soft, take the curry mix out of the box, break it up into cubes, and mix it into the water with your vegetables [Japanese curry comes in a little plastic tray and is often formed into breakable sections like chocolate). Stir it around so that the curry mix dissolves and spreads around. Leave the heat on for five more minutes or so to thicken the curry and let the vegetables soak up that delicious curry mix.
Put some white rice on a plate, put the vegetable curry mix on top, and put your beer battered chicken on top of that. Eat.
Possible condiments:
Soy sauce (Get Kikkoman brand, no need to thank me later)
Furikake
Chutney (My dad and sister like chutney on their Japanese curry and maybe you will too, but I don’t)
This is really similar to how you would prepare chicken katsu with curry, but it’s beer battered chicken instead. Another advantage of the beer battered substitution is that you can make this 100% vegetarian by substituting some great beer battered broccoli, asparagus, onion, mushrooms, or bell peppers (it might actually taste even better with these things).
*Consult the box your curry came in for how much water is required. All my measurements are made assuming that an entire 3.5 oz box of Golden Curry mix is being used.