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Feeding the trade with the Working Man’s Kitchen

clock 3 months ago

Ex-pylon painter Paddy Sneath, founder of the Working Man’s Kitchen, knows a thing or two about what it’s like to work on the tools. With long days and heavy labour, it’s often difficult to find the time and energy it takes to prepare a decent meal for yourself at the end of the day.

That’s why he set up the Working Man’s Kitchen: to share simple and nutritious meals that don’t take a lot of effort to make, but keep you full and taste delicious!

Here’s how to make a banging katsu curry in six steps, in just 20 minutes.

You’ll need:

  • chicken breast per person
  • Enough buttermilk to cover the chicken
  • Enough panko breadcrumbs to coat the chicken
  • A few glugs of cooking oil (not olive oil)
  • A portion of jasmine rice per person
  • Katsu sauce
  • Salt and pepper to taste
  • Chilli and spring onion to garnish

How to make it

  1. Slice open the chicken breast through the thickest part, then soak it in buttermilk.
  2. While your breast is bathing, pour enough oil into a frying pan to a centimetre or two deep, then heat it to medium-high.
  3. Pour the breadcrumbs onto a dish, season with salt and pepper, and toss your marinated chicken around to coat it.
  4. Add one part rice to two parts water in a pot, season with salt, and bring to a boil. Once it’s boiling, turn it down to simmer for 13-14 minutes.
  5. Pop your chicken into the oil for five minutes on either side to get the perfect golden crispy chicken.
  6. While the chicken is cooking, bang your katsu sauce in the microwave or into a pan to warm it up, then serve. Plate your rice and chicken, chop the chilli and onion, and you’re ready! Dig in and enjoy.
Taste buds tingling? Want more from the Working Man’s Kitchen? Here you go.

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