chicken katsu curry

– Chicken Katsu Curry Sauce Ingredients kat curry

2 medium onions
5 cloves of garlic
2 medium carrots
2 tablespoons of all-purpose flour (can be used without gluten)
4 teaspoons of Curry Power
2 teaspoons of honey
4 teaspoons soy sauce (gluten-free soy sauce can be used)
1 bay leaf
A pinch of sunflower oil
600 ml of chicken broth (I use two of the chicken broth gels)
1 teaspoon of Garam Masala

– Chicken Bread Ingredients

4 chicken breasts
2 tablespoons of all-purpose flour (gluten-free flour can be used)
100g Panko breadcrumbs (If you don’t have breadcrumbs I’ll explain how to do it in the recipe!)
1 egg (you can use plain yogurt, this also means you won’t need the flour, just dip the chicken in the yogurt and then in the breadcrumbs)
250ml Vegetable Oil (This is for frying)
Salt pepper

– Coconut rice

350g Basmati Rice
1/2 Can of Coconut Milk (You can use 1 envelope of coconut cream)

This one is for all you wagamama lovers out there, it’s a bit more complex than most of my recipes, but it’s worth the extra effort. Unlike most of my recipes, this one makes enough for four, so invite some friends over! Failing that, just make a chicken breast, less rice and freeze the sauce. You can also add a salad or vegetables like I have done if like me you want to hit that 5 a day goal.

It’s also great for people who avoid gluten, just swap out the flour for gluten free and use gluten free bread to make the breadcrumbs won’t change the flavor of the dish at all.

For the sauce, chop the onions and garlic cloves in a saucepan with a little oil over medium heat until the onions are soft. Then chop the carrots into large pieces and add them too. Cook everything for around 12 minutes, while this is cooking make your chicken broth, to your chicken broth add the honey, soy sauce and bay leaf.

Now add your flour and curry powder to the saucepan and cook for another minute. Gradually add your chicken broth to the mixture. Then bring to a simmer and cook until the sauce thickens, this will take around 20 minutes.

It’s almost done… Add the garam masala, cook for another minute. Then pour the curry sauce through a strainer to remove the bits of onion, carrots and garlic. (That’s the sauce ready. Now it’s time for the chicken, you can let the curry sauce cool while you cook the chicken and rice, just reheat the sauce before serving.)

If you don’t want to make your breadcrumbs, you can skip this step. Breadcrumbs are really simple for panko breadcrumbs cut into the crusts of a slice of bread. (For regular breadcrumbs you don’t want to cut into the crusts) Then bake the bread slice at 150c/gas mark 2 for 10 to 15 minutes. Turn the bread slice in half to cook the bread evenly. Then just mix it up in a food processor and you have breadcrumbs!

Chicken is dead easy. First place three bowls with the beaten egg, flour and breadcrumbs. (You can use plain yogurt instead of an egg) Now use a meat mallet to flatten your chicken until it is 1cm thick. Then season both sides of your chicken to taste with salt and pepper.

Coat the seasoned chicken breasts with flour, then egg, then breadcrumbs, making sure to coat both sides of the chicken breast. (This can get a bit messy, so having a sink full of water ready to wash your hands is a good idea!)

Once the chicken is covered set it aside and start your rice. keeping in mind that your chicken will take 4-5 minutes to cook until golden brown on each side. So you’ll need to multitask or recruit a willing volunteer for this next step.

Put the rice in a medium saucepan with 500 ml of water and bring to a boil. Once it boils, place a lid on the pan and turn the heat down so the rice simmers (don’t be tempted to stir, poke, or lift the lid off the rice as it cooks. I have no idea why, but my mom always used to scold me when I did any of the above, so you can’t either!) Let simmer for 10-12 minutes. (See #10 so you can cook your chicken while the rice cooks)

Once the rice is cooked, remove the lid. Fluff the surface a bit with a whisk, then add the coconut water and cook over a very low heat without forgetting to replace the lid for another 3-4 minutes. Then press the rice into small bowls or molds and let it cool for 3 minutes so it looks pretty when you serve it.

Heat the oil in a large skillet over medium to high heat. Then place the chicken breast in the hot oil and cook for about 4 minutes on each side until golden brown. But make sure the chicken is cooked through slightly undercooked chicken which is not great! (You can also cook your chicken in the oven for 20 minutes at 180C/gas mark 4)

Note: the chicken can be substituted with a meaty fish such as cod or, for the vegetables, the chicken can be substituted with mushrooms or aubergine.

Enjoy! http://www.onemanskitchen.co.uk

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