chicken katsu curry
– Chicken Katsu Curry Sauce Ingredients kat curry
2 medium onions
5 garlic cloves
2 medium carrots
2 tablespoons all-purpose flour (gluten-free can be used)
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
600ml chicken stock (I use two of the chicken stock gels)
1 teaspoon of Garam Masala
– Chicken Bread Ingredients
4 chicken breasts
2 tablespoons 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 yoghurt, this also means you won’t need the flour, you’ll just dip the chicken in the yoghurt and then in the breadcrumbs)
250ml of 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 well worth the extra effort. Unlike most of my recipes, this one makes enough for four, so invite a few friends over! Failing that, just make a chicken breast, less rice and freeze the sauce. You can also add a salad or greens like I have if, like me, you want to hit that 5 a day goal.
It’s also great for people avoiding gluten, just swap out the flour for gluten free and use gluten free bread to make the breadcrumbs it doesn’t change the taste 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 coarsely and add those too. Cook everything for around 12 minutes, while this is cooking make your chicken stock, to your chicken stock 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.
Almost done… Add the garam masala, cook for another minute. Then pour the curry sauce through a strainer to remove any 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 the crusts off a slice of bread. (For regular breadcrumbs, you won’t want to cut into the crusts) Then bake the slice of bread at 150c/gas mark 2 for 10 to 15 minutes. Turn the slice of bread halfway through to cook the bread evenly. Then just mix it up in a food processor and you have breadcrumbs!
Chicken is dead easy. First lay out 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. 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 lay it down 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 low 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 scolded me when I did any of the above so you can’t either!Let simmer for 10-12 minutes (see No10 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 very low heat not forgetting to replace the lid for another 3 to 4 minutes. Then press the rice into small bowls or molds and let it cool for 3 minutes so it will look 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: A meaty fish such as cod can be substituted for the chicken, or for vegetables, mushrooms or aubergine can be substituted for the chicken.
Enjoy! http://www.onemanskitchen.co.uk
