When I served this dish I said it’s chicken katsu curry to my little family. My husband Howard immediately noticed there were no breadcrumbs on the chicken. It must be his favourite part. Hence the reason I have named this recipe ‘Sort Of’. Of course if you want to add breadcrumbs then you can. Personally I enjoyed this meal without and I think Howard and my son Ted did too. I do have to warn you it’s spicy!!!
What curries do you enjoy eating in your house and are they spicy? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Small saucepan
- Colander
- Baking tray
- Large saucepan
- Tablespoon
- Teaspoon
- Stirring spoon
- Blender
Serves 4
Ingredients
- Chicken x 500g
- Spring onions x 6 – 8 or 1 bunch
- Carrots x 2 large
- Ginger x 2 inch piece
- Garlic x 2 cloves
- Mild chili powder x 1 tsp
- Maple syrup or honey x 1 tbsp
- Tamari x 2 tbsps
- Lime x 1 juice
- Chicken stock or vegetable stock or bone broth x 600mls
- Rice x 300g
- Water or more chicken stock x 600 – 800mls
- Coriander x 1 handful
- Spinach x 1 handful
- Salt and pepper to taste
- Oil
Method
- Preheat the oven to 200°C or gas mark 6.
- Start by measuring two centimetres on a wooden spoon.
- Measure your rice and pour it into the sieve.
- Wash the rice through twice under a tap.
- Put the washed rice into a saucepan.
- Flatten the rice down as much as possible until it’s all even spread across the base of the pan.
- Boil the kettle.
- Place the wooden soup on top of the rice.
- Now carefully pour over the boiling water until it’s level with the line on the spoon.
- The water should be 2 centimetres above the above the top of the rice.
- Next put the hob on to a high heat and bring the water to the boil.
- Put the lid on and once it boils turn the heat down to a low simmer.
- Leave to cook for 30 – 40 minutes.
- Do not remove the lid during the cooking process.
- When the water looks like it has been absorbed by the rice then lift the lid.
- Give the rice a stir and if there is still water in the bottom pop the lid back on for five more minutes.
- Continue to do this until all the water has evaporated.
- Remove the lid completely and give the rice a stir.
- Set aside for a few minutes.
- Prepare the main dish and add the rice.
- While the rice is cooking put the chicken into a baking tray and add oil to the base of the tray, if necessary.
- Cook the chicken for about 25 – 30 minutes or until the juices run clear from the chicken.
- To check it’s cooked put a skewer in the chicken and if the juices are clear it’s done.
- If not put the tray back into the oven and continue to cook for another five minutes or until the juices run clear.
- Once the chicken is in the oven slice the tops and the tails from the spring onions.
- Slice the onions into half centimetre pieces.
- Cut the tops and bottoms from the carrots and slice and dice the carrots in half centimetre pieces.
- Remove the skin from the ginger and thinly slice into small batons.
- Squash the garlic under the blade of the knife and remove the skin.
- Cut the garlic into thin slices as well.
- Put the large saucepan onto a medium to high heat on the hob.
- When the pan is hot add in the spring onions and fry until they start to soften.
- Once the onions are soft add in the garlic and ginger and fry for about 30 seconds to a minute.
- Next add in the carrots and fry for a further 5 – 10 minutes.
- If the pan is too hot turn it down and add a little water to stop the ingredients from sticking.
- Next sprinkle over the mild chili powder and fry for another minute or so.
- Until all the ingredients are coated in the mild chili powder.
- Then add in the chicken or vegetable stock or bone broth.
- Turn the heat up and bring to the boil.
- Add the maple syrup, tamari and lime juice.
- When the pan is boiling turn the heat down to a medium heat and leave to simmer for about 10 minutes or until the carrots can fall from a fork.
- Once the carrots are fork fall remove the sauce pan from the heat and leave to cool.
- When the ingredients have cooled add them to a blender and blend these ingredients together.
- Pour back into the saucepan and heat through until warm.
- Chop the coriander and the spinach.
- Once the rice has cooked add in the spinach and coriander.
- Stir these ingredients into the rice.
- Remove the chicken from the oven.
- Leave the chicken to rest for 10 minutes then slice and serve with the rice and pour the sauce over the top of the chicken.
- Then enjoy.
‘Sort of’ Katsu Chicken Curry was a yummy dinner. For once my son, Ted who is 11, nearly ate the lot. Ted can be quite a fussy eater so it’s always a lovely surprise when he enjoys his meal. The dish can be made in advance of the meal and frozen. You could make the sauce and the chicken the day before or you could put these ingredients in the fridge overnight or in the freezer for a longer time. Also I’m sure this would have tasted good as leftovers but my son eat the lots so I didn’t get the chance to try it. However you decide to eat this meal, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 