chicken katsu curry + sticky coconut rice.

now if you’re a fan of a katsu curry then you need to stop what you’re doing and read this.

i recently tried the wagamama chicken katsu and if i’m honest, i was thoroughly disappointed. it was so bloody bland. my best part was the little red pickle bits in the salad.

i’ve been making my own version of this curry for about a year and i never get bored of it. if i have guests coming to stay, i’ll make this. once my friend came to stay for the weekend and i made this on the friday night. she liked it so much she made me make it again on the saturday. true story.

now when it comes to the sauce, i cheat. i don’t make my own sauce. i’m a fraud. but it’s ok guys. all you need to do is go to your local japanese supermarket and pick up a box of this stuff

i know it looks pretty dirty and you are probably all shaking your head in disgust but sometimes we have to do things we’re not proud of, and this sauce is great.

you will need:

chicken (i like to use chicken steaks but use what you want)

150g plain flour (seasoned with salt and pepper)

2 eggs (whisked)

panko breadcrumbs

basmati rice

1 tin of coconut milk

fresh coriander

water

s&b curry sauce

pak choi

mange tout

garlic (finely sliced)

soy sauce

chilli sauce

what to do:

chicken

coat the chicken in the plain flour, then dip in the whisked egg, then coat in the panko breadcrumbs. once you have coated your chicken place on a greased baking tray and pop it into a preheated oven at 180c for 20-25mins.

rice

pour the tin of coconut milk into a saucepan, then pour the same amount of water in. add your rice and bring to the boil, then reduce the heat and simmer for about 10 minutes. make sure you keep stirring this, it’s good to nominate someone as rice stirrer because it will make them feel important and it will make sure your rice is sticky and lovely, and not burnt and stuck to the pan. you might need to add more water as you stir, i’ll let you be the judge of that. add loads of chopped coriander and mix in to the rice.

veg

fry off your pak choi and mange tout in a wok with the garlic. add a splash of soy sauce and chilli sauce depending on how spicy you like it.

sauce

if you are doing this for 2 of you then 1 stock cube should be enough. in a small sauce pan add 50 ml. add the stock cube and keep stirring over the heat, then add more water until it gets to a nice gravy like consistency.

good luck guys, and don’t ever order the wagamama katsu please x

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