prep time 15 mins total time 25 mins serves 4
There are many things I miss about the U.K. including the amazing variety of restaurants serving delicious food from around the world. When visiting, it's always something I look forward to. I like to make sure I plan in a few visits to my favorite places when I'm home.
But it's not always possible to pop back home all the time and every now and again I get cravings for certain foods. This week was no exception, and I was craving a katsu curry from Wagamama. For any of you that don't know, Wagamama is an food chain in the U.K. which is based on Japanese cuisine. In my opinion, they do the best katsu curry ;). So, I decided to put together my own little creation of this classic dish. I was so pleased with the outcome I decided to share it with you.
For the chicken
2 chicken breasts
1 large egg
150g flour
150g bread crumbs
1 tsp salt
1 tsp pepper
1 tsp garlic powder
For the curry sauce
1 medium onion
2 cloves garlic
2 carrots
4 tbsp mild curry powder
2 tbsp honey
3 tbsp soy sauce
750ml chicken stock
Salt & pepper to season
To serve
Rice
Baby mix salad
- Chop up the onion and carrots into small cubes and crush the garlic cloves. Fry on a low heat until the onion is soft. Add the curry powder, honey and soy sauce. It should come together in and form a slightly thick mixture.
- Stir in the chicken stock and simmer for 15 minutes. Whilst this is simmering, it's a good idea to start cooking the rice!
- Once the sauce has simmered, blitz in a food processor to get a smooth mixture.
- Mix the flour, salt, pepper & garlic powder together in a bowl, add the breadcrumbs to another, and break the egg into a bowl and whisk in a third bowl.
- Cut the chicken breasts into 4 pieces, then dip them in the flour mix, egg and breadcrumbs.
- Fry on a medium heat for 6-8 minutes. Once done cut the chicken into strips.
- Serve with rice and baby mix salad.
I hope you enjoy this recipe as much as I do!
