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Chicken Katsu Curry

Katsu Curry is one of the most popular dishes in Japan. A few months ago we ate out in Wagamama for the first time. Mr S ordered a Katsu Curry and we both loved it. I wanted to try and re-create it at home and found this recipe really good.

Chicken Katsu Curry

Ingredients:

4 chicken breasts

Oil (I used olive oil)

Breadcrumbs (I made my own)

Plain Flour

Egg

Spring Onions – (I used 3/4)

Rice

Soy Sauce (1tbsp)

For the curry sauce

Oil

Fresh Ginger – chopped thinly (thumb sized piece)

Tomato Puree (1tbsp)

Chicken stock (500ml)

Onion – chopped (I used 1)

Rice vinegar (1tsp)

Curry powder (1tbsp)

Chilli powder (1/4 tsp)

Garlic cloves – crushed (I used 2)

Ground Turmeric (1tsp)

Honey (1tbsp)

Method:

  1. Place the chicken breasts on a board between two pieces of baking paper and using a roller pin (or similar) bash the chicken until they are around 1cm thick.

Chicken Katsu Curry2. Pop the rice on to cook whilst you make the rest of the dish.

3. Fry the chopped onion in the oil. Add the garlic and ginger once the onion is soft and continue cooking for a further 1-2 minutes.

4. Add the curry powder, chilli powder, turmeric, and tomato puree and give everything a good mix.

5. Add the chicken stock and allow to cook for roughly 8-10 minutes for the sauce to thicken.

6. Place the flour, beaten egg (with the soy sauce) and breadcrumbs on three separate plates or bowls. Using one chicken breast at a time, coat it firstly in the flour, then the egg and lastly cover in the breadcrumbs – repeat with all four chicken breasts.

Chicken Katsu Curry7. Heat a frying pan with the oil and once it reaches a hot temperature add the chicken breasts. Cooked until the chicken is thoroughly cooked.

8. Using a hand blender, blitz the curry sauce in the saucepan, until it’s smooth.

9. Slice the cooked chicken into slices and serve it with the rice and drizzle with the curry sauce. Add the spring onions to the dish just as you serve it.

Chicken Katsu Curry

 

It tasted absolutely gorgeous. It’s definitely something I will be making again.

Have you tried Katsu Curry before? Let me know if you give this recipe a try.

 

 

 

 

 

Honey Glazed Parsnip & Bacon

Honey Glazed Parsnip & Bacon!

I don’t know about you, but I am always looking for interesting and different ‘side’ dishes to serve with our evening meal. A few weeks ago I come up with an idea I wanted to try. It worked just as well and I had imagined and thought I would share it with you.

Ingredients.

1/2 x Parsnips

Bacon Lardons or a few Bacon Rashers

1 x Red Onion

1tbsp Olive Oil

Squeezy Runny Honey

First of all you peel your parsnips and cut them into bite sized chunks, peel and roughly chop your onion (it is fine to have some large pieces of onion) and if you are using bacon rashers, cut these into bite sized pieces too.

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Pop all the above ingredients into an oven proof dish and give it all a coat with the olive oil.

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You can then pop it into the oven for around 20 minutes. Once it’s cooked for the 20 minutes and the parsnips are beginning to become soft, take it out of the oven & squeeze some runny honey all over the top.

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Then pop it back into the oven for another 15/20 minutes (or until the parsnip are cooked & golden/slightly roasted)

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Let me know if you give this recipe a try and if you liked it 🙂

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