Wednesday, 3 February 2016

Chicken Katsu curry |

Hello lovelies,
Some of you may be confused as to why this isn't a baking post. Well I've been trying to be healthy so I wanted to do some recipes that I've been loving. I'll be back to baking next week but this week I wanted to share this recipe with you. I love wagamama's and the chicken katsu curry is my favourite thing. Saying that I can't actually get to a wagamamas at the minute and also its over 1000 calories over over 45g fat in one serving. I've had a little look online to find a healthier option and here it is. I found this recipe on the BBC good food site but I've tweaked the recipe slightly. This comes in at around 531calories with only 10 or 11g fat.

Ingredients |
For the chicken |
2 eggs.
4 chicken breasts about 100g each.

For the curry sauce |
1 tbsp oil.
1 medium onion.
3 garlic cloves.
2 tsp grated ginger.
2½ tsp garam masala
¼ tsp turmeric
¼ tsp hot chilli powder.
1 tsp tomato purée.
250ml hot chicken stock.
1 large carrot.
2 tsp soy sauce.
½ tsp clear honey.
2 tsp cornflour.

To serve |
200g rice.
50g salad.

Step 1 |
Peel and finely chop the onion. I did cry when I did this so please be careful when crying and using a sharp knife. Luckily I didn't cut myself but my mascara didn't survive the chopping.

Step 2 |
Get 3 garlic cloves and peel them. Then finely chop all the garlic and pop this to one side.

Step 3 |
Peel and grate your ginger. I found that one bit of ginger was the perfect amount but I suppose it depends what size you get. 

Step 4 |
Wash your hands and get a clean knife and chopping board. Now whisk the egg and then pop it in a tray. Get your chicken and coat it in the egg and then cover it in bread crumbs. Do this to all the chicken and then you can star the cooking. Put a little bit of oil into a pan and pop the chicken in. When the breadcrumbs are a golden brown on both sides, pop them into an over at 200c for about 30 minutes to cook through.

Step 5 |
While the chicken cooks pop the rice in a pan with some hot water and bring to the boil. When it boiling turn it down to simmer. 

Step 6 | 
Now to get started on the curry. Pop your onions, garlic and ginger into a pan and let them cook. 

Step 7 |
When the onions, garlic and ginger have cooked, softened and started to brown you can add your garam masala, turmeric, chilli powder and the tomato puree. 

Step 8 |
Stir this all together so all the vegetables are coated with the spices. Let this fry for about a minute.

Step 9 |
Add your chicken stock the pan and then add the carrots.

Step 10 | 
Now add the soy sauce and the honey and stir it all together. 

Step 11 |
Mix the corn flour with 2tsp water and then add this to the pan. Mix it together and you will notice it starts to thicken your sauce. Cook this for one minute then turn off the heat. 

Step 12 |
Pop the save into your blender and blend it all until you have a smooth sauce. Then sift it to make sure you get out any lumps that remain.

Step 13 |
Pop some salad on a plate, drain your rice and pop that on the plate. Slice your chicken and drizzle over the sauce. 

Above is the final result of my cooking. This tasted exactly like wagamama's but less calories and a fraction of the price. My parents loved it and want me to make this again at some point. This is the perfect alternative to wagamama's because 1, its expensive to eat out and 2, its so much healthier.

Lots of love,
Chloe xxx

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