Cooking Adventures … Katsu Curry …

_MG_5072-1Hey everyone … so as some of you may have noticed trying out new dishes or rather trying out new recipes was one of my 29 BEFORE 29 challenges this year … this is really just to try and keep me motivated in the kitchen and to encourage Perry and I to find some new favourite dishes to make at home …

One dish we both really like is Katsu Curry … its pretty much the only thing Perry orders when we go to Wagamama’s or if were back in the UK and go to the Hare and Tortoise … its a Japanese dish that we both really love so it seemed like an obvious choice to try and make at home …

_MG_2880-1Another quick little note here before I get into the recipe … this year Perry and I decided that in place of getting Birthday Presents for each other we’d get a combined present that we would both get a lot out of … in this case we ended up going for three Le Cruset pans … its something we’ve both always loved to get “someday” … and to be honest they are not exactly the cheapest … but frankly they are the kind of pans that you only buy once because as long as you treat them properly they will last you a life time …

_MG_2885-1We actually found our ones on sale so they had a pretty hefty discount on them already … on top of which the lid of the saucepan is also a small frying pan … so that felt like we got two pans in one … double bonus …

Honestly though these are amazing … I use them all the time now in the kitchen and they heat up really fast … they hold the heat amazingly and our food tends to cook faster and more evenly in these pans than our other ones … I wasn’t sure there would be much of a difference but it is actually quite staggeringly different …

Anyway back to the Recipe … we used THIS one from Jamie Oliver … it worked out really well and it was well suited to two people cooking it together as there are two distinct parts … the sauce and the chicken … the rice kind of takes care of itself once its been put in a pan to cook … you can see the Ingredients the recipe calls for in the link but I’ve listed below what we used … some slight differences but nothing major …

INGREDIENTS

_MG_5007-1

  • 1 tbsp Canola oil
  • 1 onion, peeled and chopped
  • 5 whole garlic cloves, peeled
  • 2 large carrots, peeled and sliced
  • 2 tbsp plain flour
  • 1 tbsp medium curry powder
  • 600ml chicken stock
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 bay leaf
  • 1/2 tsp garam masala
  • 2 large chicken breasts cut into 8 smaller pieces
  • a few tbsp’s flour, seasoned with lots of salt and pepper
  • 2 eggs, beaten lightly
  • a few tbsp’s panko breadcrumbs
  • Canola oil for shallow frying
  • Brown rice

METHOD

For the sauce:

  • Heat the oil in a small pan. Add onion and garlic and saute for a 2 mins, before adding the carrots and sweating for a further 10 mins or so with the lid on and stirring occasionally to prevent it from sticking / burning …

_MG_5011-1

  • Stir in the Flour and curry powder and cook for a minute. Slowly add in the stock until combined … by doing this bit gradually you can avoid getting lumps in the sauce …

_MG_5021-1

  • Add the sugar, soy sauce and bay leaf and bring to the boil, reduce the heat and simmer for 20 minutes, so the sauce thickens … if it gets too thick you can always add a little water to loosen it up …

_MG_5027-1

 

  • Finally add the garam masala and give a final stir before serving.

If you are using Brown rice it usually takes longer to cook than white rice so bear that in mind and get it going while you are getting the sauce prepared … so while Perry got the sauce under way I got started prepping the chicken …

For the Chicken:

  • I had two very large chicken breasts so I sliced each one into four smaller pieces as evenly sized as possible … then I set up the flour … beaten eggs and panko bread crumbs in separate bowls ready to coat the chicken …

_MG_5014-1

  • Coat the chicken in the flour, then dip into the egg and finally into the panko breadcrumbs …

_MG_5036-1 _MG_5044-1 _MG_5039-1

  • I had them all laid out onto a tray while I got the oil heated up in a frying pan …

_MG_5051-1 _MG_5050-1

  • Heat the oil in a frying pan and fry the breaded chicken breasts for 3 minutes on each side until they are golden brown and cooked through …

_MG_5053-1 _MG_5065-1

 

  • Remove from the pan and leave to drain on kitchen paper …
  • Once everything is ready to serve slick the chicken diagonally and serve on the rice with the sauce poured over the top … you can choose to serve this with a salad on the side but we just ate it as it is …

It turned out really well and it was all just really really yummy … the sauce was tasty and the chicken was nice and crispy and didn’t taste oily either which was perfect … we also had enough left over for dinner later that same evening … another bonus …

That is it for this post … do you guys like Katsu Curry? have you tried making it at home before?

Till next time …

Mina X

Advertisements

2 thoughts on “Cooking Adventures … Katsu Curry …

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s