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Chicken Katsu
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I could drink this curry sauce on its own! It’s really easy to put together and packs a proper punch. If you cant be faffed to make your own crispy chicken use shop bought and just make the sauce to spoon over!
Serves 2
Ingredients:
1 large free-range chicken breast
4 tbsp flour
50g breadcrumbs
1 tsp garlic granules
1 egg (beaten)
2 tbsp vegetable / rapeseed oil
Katsu Curry Sauce:
Vegetable oil
1 onion
2 garlic cloves
1 inch piece ginger
1 tbsp curry powder
1 tsp turmeric
1 tbsp plain flour
300ml chicken stock
200ml coconut milk
2 tsp soy sauce
2 tbsp honey
2 tsp mirin (optional)
Juice 1/2 lime
To serve:
Cooked rice
Coriander
Spring onion
Fresh red chilli
Method:
1. Slice the chicken breast in half lengthways, measure out the flour, breadcrumbs and egg onto 3 plates or bowls, add the garlic granules to the breadcrumbs.
2. Firstly coat the chicken in the flour, then the egg followed by the breadcrumbs. Press firmly in the breadcrumbs to ensue it’s evenly coated.
3. Lay the chicken on a lined baking tray and brush both sides with a little oil.
4. Cook the chicken for around 7 minutes on each side until golden and crisp. Rest for 5 minutes.
5. For the curry sauce, finely dice the onion, grate the ginger and garlic. Soften the onion in vegetable oil, then add the ginger and garlic followed by the spices and flour. Slowly stir in the stock and coconut milk until smooth followed by the soy, honey, lime and mirin and simmer for 5 minutes or until thickened. Season to taste.
6. Slice the chicken and serve on a bed of rice, top with lots of the curry sauce, sliced spring onion, red chilli and coriander.
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