Thursday, 27 February 2014

Chicken Katsu Curry

 
Before I made my own chicken katsu for the first time, I had never tried it and so I can't compare this curry to ones you get in Japanese restaurants. However, this curry is really yummy! It is quite similar to ones you get in chip shops or Chinese takeaways, but with a hint of sweetness. The first time I made it I deep fried the chicken according to the recipe, however I have now decided just to bake the chicken in the oven. Although it doesn't go as golden and nice looking as when you fry them, it tastes just as good and is so much healthier! So if you're after a takeaway, make this instead. Healthier and cheaper! (although after some research I've found out that katsu IS the deep fried version, so mine isn't technically katsu chicken. But it it still has the katsu curry sauce).
 
Recipe  - Serves 4 (Retrieved from allrecipes.co.uk)
 
2 tablespoons sunflower oil


2 onions, sliced
5 garlic cloves, chopped
2 medium carrots, sliced
2 tablespoons plain flour
4 teaspoons curry powder
600ml chicken stock
2 teaspoons honey
4 teaspoons soy sauce
1 bay leaf
1 teaspoon garam masala
 
For the breaded chicken
  • 4 chicken breast fillets, pounded to 1cm thickness
  • Salt and pepper to taste
  • 2 tablespoons plain flour
  • 1 egg, beaten
  • 100g fine breadcrumbs or panko breadcrumbs
  • 230ml vegetable oil for frying
  •  
    First, prepare the carrots, garlic and onion. Then get everything ready for coating the chicken - you will need the egg, breadcrumbs and flour in seperate bowls.


     
     
     
    The chicken breasts need coating first in flour, then in egg and finally covered in breadcrumbs. Make sure you give them a good coating. I baked mine at 180°C for 30 minutes, so put them in whenever you like - the sauce takes about the same time. Or you can fry them if you prefer, this is just the way I did it.
     
    Heat the oil in a saucepan, and then fry the onion and garlic until soft. Then add carrots and cook for 10 minutes.
     
     
     
    Add the flour and curry powder and cook for about a minute, and then gradually add the chicken stock.
     
     
     
    Once you've added the chicken stock, add the honey, bay leaf, soy sauce and garam masala. Bring it to the boil and then let it simmer for about 10-15 mins. We blended the veg into the curry and it tasted lovely, but you can sieve them out if you prefer. Take out the chicken, slice it and enjoy on rice or homemade wedges!
     
     
     
     
     
    Liddie x

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    Thursday, 27 February 2014

    Chicken Katsu Curry

     
    Before I made my own chicken katsu for the first time, I had never tried it and so I can't compare this curry to ones you get in Japanese restaurants. However, this curry is really yummy! It is quite similar to ones you get in chip shops or Chinese takeaways, but with a hint of sweetness. The first time I made it I deep fried the chicken according to the recipe, however I have now decided just to bake the chicken in the oven. Although it doesn't go as golden and nice looking as when you fry them, it tastes just as good and is so much healthier! So if you're after a takeaway, make this instead. Healthier and cheaper! (although after some research I've found out that katsu IS the deep fried version, so mine isn't technically katsu chicken. But it it still has the katsu curry sauce).
     
    Recipe  - Serves 4 (Retrieved from allrecipes.co.uk)
     
    2 tablespoons sunflower oil


    2 onions, sliced
    5 garlic cloves, chopped
    2 medium carrots, sliced
    2 tablespoons plain flour
    4 teaspoons curry powder
    600ml chicken stock
    2 teaspoons honey
    4 teaspoons soy sauce
    1 bay leaf
    1 teaspoon garam masala
     
    For the breaded chicken
  • 4 chicken breast fillets, pounded to 1cm thickness
  • Salt and pepper to taste
  • 2 tablespoons plain flour
  • 1 egg, beaten
  • 100g fine breadcrumbs or panko breadcrumbs
  • 230ml vegetable oil for frying
  •  
    First, prepare the carrots, garlic and onion. Then get everything ready for coating the chicken - you will need the egg, breadcrumbs and flour in seperate bowls.


     
     
     
    The chicken breasts need coating first in flour, then in egg and finally covered in breadcrumbs. Make sure you give them a good coating. I baked mine at 180°C for 30 minutes, so put them in whenever you like - the sauce takes about the same time. Or you can fry them if you prefer, this is just the way I did it.
     
    Heat the oil in a saucepan, and then fry the onion and garlic until soft. Then add carrots and cook for 10 minutes.
     
     
     
    Add the flour and curry powder and cook for about a minute, and then gradually add the chicken stock.
     
     
     
    Once you've added the chicken stock, add the honey, bay leaf, soy sauce and garam masala. Bring it to the boil and then let it simmer for about 10-15 mins. We blended the veg into the curry and it tasted lovely, but you can sieve them out if you prefer. Take out the chicken, slice it and enjoy on rice or homemade wedges!
     
     
     
     
     
    Liddie x

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