Chicken Katsu Curry

Chicken Katsu Curry 

Chicken Katsu Curry

Chicken Katsu Curry: 

- 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 utilized) 

4 Teaspoons Curry Power 

2 Teaspoons Of Honey 

4 Teaspoons Of Soy Sauce (Gluten free soy sauce can be utilized) 

1 Bay Leaf 

A Dash Of Sunflower Oil 

600ml Chicken Stock (I utilize 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 utilized ) 

100g Panko Breadcrumbs (If you don't have breadcrumbs will disclose how to make them in the formula!) 

1 Egg (You can utilize common yogurt this will likewise mean you won't require the flour you'll simply be plunging your chicken in the yogurt and afterward the breadcrumbs) 

250ml Vegetable Oil (This is for the searing) 

Salt and Pepper 

- Coconut Rice 

350g Basmati Rice 

1/2 Tin Of Coconut Milk (You can utilize 1 sachet of coconut cream) 

This one is for all you wagamamas beaus out there its more intricate than the majority of my formulas however certainly justified regardless of the additional exertion. Not at all like the majority of my formulas this one makes enough for four so welcome a few companions round! Coming up short that simply do one chicken bosom, less rice and stop the sauce. You can likewise include a side plate of mixed greens or veggies as I have if like me you get a kick out of the chance to hit that 5 a day target. 

It's additionally an incredible one for individuals maintaining a strategic distance from gluten simply swap the flour out for gluten free and utilize gluten free bread to make the bread pieces its won't change the essence of the dish by any stretch of the imagination. 

For the sauce generally hack your onions and garlic cloves pop them in a pot with some oil on a medium warmth until your onions are delicate. At that point generally Chop your carrots and include them as well. Cook the entire parcel for around 12 minutes.While this is cooking endlessly make your chicken stock, to your chicken stock include the nectar, soy sauce and inlet leaf. 

Presently include your flour and curry energy to the pan and cook for one more moment. Bit by bit include your chicken stock in with the general mish-mash. At that point convey to a stew and cook until the sauce thickens this will take around 20 minutes. 

Practically there just... Blend in the garam masala, cook for a further a moment. At that point pour the curry sauce through a strainer to evacuate the throws of onion, carrots and garlic.(That's the sauce done. Presently its time for chicken, you can leave the curry sauce to go cool while you cook the chicken and rice simply warm the sauce before serving.) 

On the off chance that you would prefer not to make your bread morsels you can avoid this progression. Breadcrumbs are truly basic for panko breadcrumbs cut the coverings off a cut of bread. (For typical bread pieces you would prefer not to cut the outside layers off) Then prepare the cut of bread at 150c/gas stamp 2 for 10 to 15 minutes. Turn the cut bread about part of the way through to cook the bread equitably. At that point simply mix it up in sustenance processor and you'll have bread morsels! 

The chicken is dead simple. Firstly set out three dishes with your beaten egg, flour and breadcrumbs in. (You can utilize characteristic yogurt rather than an egg) Now utilize a meat sledge to straighten your chicken until its 1cm thick. At that point season both sides of your chicken to taste with salt and pepper. 

Coat the prepared chicken bosoms in flour then egg and after that breadcrumbs making a point to coat both sides of the chicken bosom.( This can get somewhat muddled so having a sink brimming with water primed and ready to wash your hands is a smart thought!) 

Once the chicken is covered abandon it and begin your rice. remembering your chicken will take 4 or 5 minutes to cook until brilliant chestnut on every side. So will need to multitask or enlist an eager volunteer for this next smidgen. 

Put your rice into a medium estimated container with 500ml of water and convey to the bubble. When bubbling pop a top on the container and turn the warmth directly down so the rice is simply stewing ceaselessly (Don't be enticed to blend, jab at or lift the cover on your rice while its cooking. I have no clue why however my mom constantly used to berate me when I did any of the above so you can't either!) Leave stewing without end for 10 or 12 minutes.(See No10 so you can cook your chicken while the rice is cooking) 

Once your rice is cooked expel the cover. Lighten the surface a little with a society, then include the coconut water and cook on a super low warmth not neglecting to swap the cover for a further 3 to 4 minutes. At that point press the rice into little bowls or ramekins and abandon it to cool for 3 minutes so it looks all lovely when you serve it. 

Warm your oil in a huge skillet over a medium to high warmth. At that point put the chicken bosom into the hot oil and cook for around 4 minutes on every side until brilliant chestnut. Be that as it may, ensure the chicken is cooked through marginally crude chicken is not cool! (You can likewise cook your chicken in the stove for 20 minutes at 180C/gas stamp 4) 

Tip Note: The chicken can be subbed out for a substantial fish like cod or for the veggies out there you can supplant the chicken with an aggravation with or aubergine. 

Appreciate!