Wednesday, 10 June 2015
Easy midweek meals #1-Wagamamas style Chicken Katsu Curry
One of the questions that fills me with dread is "what's for dinner?" I love cooking, and flicking through foodie mags and recipe books is a bit of a hobby of mine. I love trying new recipes and although my food photography needs some work I thought I'd share some of my favourite midweek meals with you to hopefully give you some inspiration,
There is one thing that is guaranteed to produce clean plates all round in my house and that is a good curry! A couple of years ago Nath introduced me to the Katsu curry in Wagamamas and I was hooked straight away. It's a simple dish of chicken covered in Japanese Panko breadcrumbs paired with a lovely thick, aromatic curry sauce but it really hits the spot. So you can imagine my delight when I stumbled across the recipe in my Sainsbury's magazine. This has been requested by my husband for the last two weeks so you'd be right in thinking that it's a winner. It's also super easy!
4 skinless chicken breasts
3 tbsp plain flour
1 large egg
8 tbsp panko breadcrumbs (you can buy these in a packet from Sainsbury's)
Vegetable oil- for frying
For the sauce
1 tbsp vegetable oil
1 onion, sliced
2 cloves of garlic, crushed
a small knob of grated ginger
1 small carrot, peeled & chopped
1 tbsp plain flour
2 tbsp mild curry paste (I used Patak's Korma paste)
1x400ml tin of coconut milk
1 tbsp clear honey
1 tbsp soy sauce
1. Start by making the sauce by heating 1 tbsp of vegetable oil in a medium pan. Add the onion, garlic and ginger and fry until soft. Add the carrot and cook gently for 10mins
2. In the meantime, flatten your chicken breasts by putting them inbetween two pieces of clingfilm and bashing them with a rolling pin (pefect if you've had a stressful day). You want your chicken breasts to be about 1cm thick.
3. Tip your 3tbsp of flour into a bowl, pop your egg into another bowl and whisk it and use a third bowl for your breadcrumbs.
4. Dip your chicken breasts first in the flour, coating both sides and dusting off any excess, then into the egg and finally into the breadcrumbs. Repeat with your remaining chicken breasts, pop onto a plate and chill.
5. Now back to your sauce. Stir in the flour and curry sauce, fry it for a couple of minutes. Pour in your coconut milk, stir, then add your honey and soy sauce. Leave to simmer gently for 20mins. Whizz your sauce in a blender then return to a pan.
6. Heat the oil in a pan and fry your chicken, I found that I had to add a fair amount of oil to get my chicken breasts golden and crispy but the beauty of panko breadcrumbs is that they don't absorb as much oil so you aren't left with an awful, greasy taste. Heat for 3-4 mins, once cooked drain them on a sheet of kitchen roll, slice them up and serve.
I served mine with some microwavable Tilda, coconut rice.
Is this something you would make at home?
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