Chicken Katsu Curry

– Katsu curry chicken sauce Ingredients kat curry

2 medium onions
5 cloves of garlic
2 medium carrots
2 tablespoons all-purpose flour (can be used gluten-free)
4 teaspoons curry
2 teaspoons of honey
4 teaspoons soy sauce (gluten-free soy sauce can be used)
1 bay leaf
A pinch of sunflower oil
600ml chicken broth (I use two of the chicken broth gels)
1 teaspoon of Garam Masala

– Chicken bread ingredients

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

– Coconut rice

350 g basmati rice
1/2 can of coconut milk (you can use 1 envelope of coconut cream)

This one is for all wagamamas lovers, 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 is enough for four, so invite some friends! If not, make a chicken breast, minus rice, and freeze the sauce. You can also add a salad or veggies like I have if, like me, you like to hit that goal of 5 a day.

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 not 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. Next, chop the carrots and add them as well. Cook everything for about 12 minutes.

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

Almost done … Add garam masala, cook for one more minute. Next, pour the curry sauce through a strainer to remove the onion, carrot, and garlic pieces. (That’s the sauce. Now is the time for the chicken, you can let the curry sauce cool while you cook the chicken and rice. Sauce before serving.)

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

Chicken is very 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 hammer to flatten your chicken until it is 1cm thick. Next, season both sides of the 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 put it down and start your rice. keeping in mind that your chicken will take 4-5 minutes to cook until golden brown on both sides. So you will have to multitask or recruit a willing volunteer for this next step.

Put your rice in a medium saucepan with 500ml of water and bring to a boil. Once it’s boiling, open a lid on the skillet and lower the heat so the rice is simmering (don’t be tempted to stir, poke, or lift the lid off the rice as it cooks. No idea why but my mom always used to scold me when I did any of the above, so neither can you!) Let it simmer for 10-12 minutes (see number 10 so you can cook your chicken while the rice cooks)

Once the rice is cooked, remove the lid. Sprinkle the surface a little with a folk, then add the coconut water and cook over very low heat without forgetting to replace the lid for 3 to 4 more 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 or 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 the slightly raw chicken is not cold! (You can also cook your chicken in the oven for 20 minutes at 180C / gas mark 4)

Tip note: the chicken can be substituted for a meaty fish like cod or for the vegetables that are there, you can substitute the chicken with a beef mushroom or eggplant.


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