Katsu Curry Recipe
So with my want to have a real flair, ok more Nigella in the kitchen I am taking on more food recipes to try!
Don’t you get bored with the same foods?
Well your not alone and were given a chance to try Katsu curry.
I Love a curry!
I’ve started to up my heat platelet before I was chicken tikka masala, korma or a lamb rogan josh.
Then braving it, chicken jalfrezi ordered, and to my surprise it was great,
I try to have this when I have a nasty cold blow away the cobwebs.
With trying new types of flavours, We were sent a Yutaka Kit that can be purchased here,
and with following the instructions and having the correct ingredients to make Katsu curry
* note to self, be sure flour is still to date.
The egg I think two would have been ideal,
And cut the chicken into smaller pieces as cooking time was slow!
The chicken was to be dipped in flour, egg and then the crisp coat, then in a pan again
* note to self-smaller manageable pieces
Transfer to pan and hot oil. Until golden and cooked throughout.
In another pan, 1 tbsp of oil add one chopped onion,
while that’s cooking boil 500 ml water and get a tray of katsu paste ready to pop in and melt.
In another pot, long grain rice is cooking with added sweetcorn for five a day.
The result, with fussy eaters, was a good try I’ll be doing again!