• Chicken Katsu curry

    by  • 20/10/2016 • Country food, Uncategorized • 0 Comments

    ready_curry

    Originally a Japanese meal, chicken katsu curries have become very popular everywhere – and this recipe even has a gluten-free twist. We found it in the lovely Coconut Oil: Recipes for Real Life book by Lucy Bee (Quadrille £15).

    SERVES 2

    FOR THE CHICKEN
    1 tsp plus 1 tbsp curry powder
    50g chickpea (gram) flour
    Pinch salt and ground black pepper
    1 egg, beaten
    60g gluten-free breadcrumbs
    2 boneless, skinless chicken breasts
    30g coconut oil

    FOR THE SAUCE
    30g coconut oil
    150g onions, chopped
    50g fresh ginger, peeled and grated or blitzed
    2 medium carrots, diced
    3 garlic cloves, crushed
    1 tbsp chickpea (gram) flour
    375ml chicken stock
    2 tsp honey
    1 bay leaf
    1 tbsp tamari sauce

    TO SERVE
    150g brown rice
    Chopped coriander (cilantro)

    1. For the chicken, mix 1 tsp curry powder and chickpea (gram) flour together in a bowl and add the salt and pepper. Put the beaten egg into a separate bowl and the breadcrumbs into a third bowl.Dust each chicken breast first in the seasoned flour, then the egg, followed by the breadcrumbs to coat. Set aside while you make the sauce.
    2. Melt the coconut oil in a heavy-based saucepan over a low heat, add the onions, ginger and carrots and cook for a few minutes until the onions begin to soften, stirring to make sure they don’t burn. Add the garlic and sauté for 1 minute, adding a little more coconut oil if necessary.
    3. Stir in 1 tbsp curry powder and chickpea flour and mix everything together thoroughly. Add the stock gradually, stirring continuously. Add the honey, bay leaf and tamari, bring to a gentle simmer, cover and cook over a low heat for 20 minutes, or until the vegetables are soft (which may take a little longer). Use a hand-held blender or food processor to blend into a smooth sauce.
    4. While the sauce is simmering, cook the rice according to the packet instructions and preheat the oven to 180C/350F/gas mark 4.
    5. To cook the chicken, heat the coconut oil in an ovenproof frying pan. When hot, place the chicken breasts in the pan and cook for about 3 minutes on each side, then transfer the pan to the oven for about 10 minutes until cooked through.
    6. Remove the chicken from the pan, cut the breasts into slices, place the slices on a plate with the rice and pour over the sauce. Sprinkle over the chopped coriander (cilantro) to serve.

    Photography Dan Jones

     

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