What haven’t I done before?
Made a katsu curry (especially not gluten free).
Ingredients – for the sauce (serves 2):
1 x tbsp olive oil
1 x Red onion, peeled and diced
5 x Garlic cloved, diced
6 x Mini carrots, diced and ends cut off
2 x tbsp gluten free flour
1 x tbsp medium curry powder
1 x Chicken stock cube (mix with boiling water to make 600ml chicken stock)
2 x tbsp brown sugar
1 x tbsp gluten free soy sauce
1 x Bay leaf
0.5 x tsp garam masala
Ingredients – for the breaded chicken:
2 x Large chicken breasts
100g x Gluten free flour seasoned with salt and pepper
1 x Large egg, lightly beaten
4 x Slices of gluten free bread, made into breadcrumbs
1. Heat the olive oil in a pan and saute the onion and garlic for around 3 minutes making sure it doesn’t go brown.
2. Add in the carrots and let them sweat for 10 minutes with the lid on. You will need to give them a quick stir every so often to stop them sticking to the bottom of the pan.
3. After 10 minutes, add in 2 tbsp of flour and the medium curry powder – stir to cover the onions, garlic and carrots.
4. Slowly add in the stock, stiring as you gradually pour it in. It will go lumpy but keep stiring and it will soon blend easily.
5. Add the sugar, soy sauce and bay leaf – simmer for 20 minutes. You will need to stir every so often as it thickens quickly.
6. Add in the garam masala at the end and stir – this makes a lovely aromatic and thick sauce. Remember to take out the bay leaf.
7. We need to prepare the chicken now – cut the breasts in half (vertically) and then again horizontally – you will have 8 pieces of chicken at the end.
8. Put the seasoned flour on 1 plate, beaten egg on another and then the breadcrumbs on the final plate. Dip the first piece of chicken in the flour, then egg and finally the breadcrumbs so the piece is covered. Do this to all pieces.
9. Heat oil in a pan and then cook the chicken pieces on each side for 3/5 minutes, they should become golden (make sure the chicken isn’t pink inside).
10. Serve with rice (and a cheeky gluten free beer).
(Credit: I based this on Jamie Oliver’s ‘Chicken katsu curry’ but slightly changed it so it’s gluten free).