– Chicken Katsu Curry Sauce Ingredients kat curry
2 Medium Onions
5 Garlic Cloves
2 Medium Carrots
2 Table Spoons Of Plain Flour(Gluten free can be used)
4 Teaspoons Curry Power
2 Teaspoons Of Honey
4 Teaspoons Of Soy Sauce (Gluten free soy sauce can be used)
1 Bay Leaf
A Dash Of Sunflower Oil
600ml Chicken Stock (I use two of the chicken stock gels)
1 Teaspoon Garam Masala
– Bread Chicken Ingredients
4 Chicken Breasts
2 Tablespoons Plain Flour (Gluten free flour can be used )
100g Panko Breadcrumbs (If you don’t have breadcrumbs I’m going to explain how to make them in the recipe!)
1 Egg (You can use natural yogurt this will also mean you won’t need the flour you’ll just be dipping your chicken in the yogurt and then the breadcrumbs)
250ml Vegetable Oil (This is for the frying)
Salt & Pepper
– Coconut Rice
350g Basmati Rice
1/2 Tin Of Coconut Milk (You can use 1 sachet of coconut cream)
This one is for all you wagamamas lovers out there its a bit more complex than most of my recipes but well worth the extra effort. Unlike most of my recipes this one makes enough for four so invite some friends round! Failing that just do one chicken breast, less rice and freeze the sauce. You can also add a side salad or veggies as I have if like me you like to hit that 5 a day target.
It’s also a great one for people avoiding gluten just swap the flour out for gluten free and use gluten free bread to make the bread crumbs its won’t change the taste of the dish at all.
For the sauce roughly chop your onions and garlic cloves pop them in a saucepan with some oil on a medium heat until your onions are soft. Then roughly Chop your carrots and add them too. Cook the whole lot for around 12 minutes.While this is cooking away make your chicken stock, to your chicken stock add the honey, soy sauce and bay leaf.
Now add your flour and curry power to the saucepan and cook for another minute. Gradually add your chicken stock into the mix. Then bring to a simmer and cook until the sauce thickens this will take around 20 minutes.
Almost there just… Stir in the garam masala, cook for a further a minute. Then pour the curry sauce through a strainer to remove the chucks of onion, carrots and garlic.(That’s the sauce done. Now its time for chicken, you can leave the curry sauce to go cold whilst you cook the chicken and rice just reheat the sauce before serving.)
If you don’t want to make your bread crumbs you can skip this step. Breadcrumbs are really simple for panko breadcrumbs cut the crusts off a slice of bread. (For normal bread crumbs you don’t want to be cutting the crusts off) Then bake the slice of bread at 150c/gas mark 2 for 10 to 15 minutes. Turn the slice bread about halfway through to cook the bread evenly. Then just blend it up in food processor and you’ll have bread crumbs!
The chicken is dead easy. Firstly set out three bowls with your beaten egg, flour and breadcrumbs in. (You can use natural yogurt instead of an egg) Now use a meat hammer to flatten your chicken until its 1cm thick. Then season both sides of your chicken to taste with salt and pepper.
Coat the seasoned chicken breasts in flour then egg and then breadcrumbs making sure to coat both sides of the chicken breast.( This can get a little messy so having a sink full of water at the ready to wash your hands is a good idea!)
Once the chicken is coated leave it and start your rice. keeping in mind your chicken is going to take 4 or 5 minutes to cook until golden brown on each side. So your going to have to multitask or recruit a willing volunteer for this next little bit.
Put your rice into a medium sized pan with 500ml of water and bring to the boil. Once boiling pop a lid on the pan and turn the heat right down so the rice is just simmering away (Don’t be tempted to stir, poke at or lift the lid on your rice whilst its cooking. I have no idea why but my mother always used to tell me off when I did any of the above so you can’t either!) Leave simmering away for 10 or 12 minutes.(See No10 so you can cook your chicken whilst the rice is cooking)
Once your rice is cooked remove the lid. Fluff the surface a little with a folk, then add the coconut water and cook on a super low heat not forgetting to replace the lid for a further 3 to 4 minutes. Then press the rice into little bowls or ramekins and leave it to cool for 3 minutes so it looks all pretty when you serve it.
Heat your oil in a large frying pan over a medium to high heat. Then place the chicken breast into the hot oil and cook for around 4 minutes on each side until golden brown. But make sure the chicken is cooked through slightly raw chicken is not cool! (You can also cook your chicken in the oven for 20 minutes at 180C/gas mark 4)
Tip Note: The chicken can be subbed out for a meaty fish like cod or for the veggies out there you can replace the chicken with a beef mushroom or aubergine.