Wednesday, 10 April 2013

Japanese Katsu Chicken Curry

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Japanese Katsu Chicken Curry. It is a Japanese dish consisting of fried chicken served on top of a rich curry sauce and boiled rice. The finished dish is really tasty and makes a change from the typical Indian curry.



A Simple List of Ingredients:

1. Cumin Seeds
2. Coriander Seeds
3. Fennel Seeds
4. Fenugreek Seeds
5. Cardamom Pods
6. Onions
7. Vegetable Oil
8. Ginger
9. Garlic
10. Green Chillies
11. Chopped Tomato Tin
12. Ground Turmeric
13. Chicken Stock
14. Carrots
15. Spring Onions
16. Soy Sauce
17. Honey
18. Plain Flour
19. Eggs
20. Breadcrumbs
21. Boneless Chicken Pieces
22. Salt and Pepper

Bismillah, let's start!



Peel and slice 2 onions




Heat 2 tablespoons vegetable oil in a pan, and add the chopped onions.




Fry the onions for 10 minutes until golden brown.




Add 2 sliced garlic cloves, 2 chopped green chillies and 1 inch piece grated ginger.




Add 1 tin chopped tomatoes.




Add 1 tablespoon ground turmeric.




Stir to combine.




Next, take:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon fenugreek seeds
2 cardamom pods




Blend in a spice grinder until a powder is formed.




Add the spice powder to the pan.




Stir-fry on a medium heat for 5 minutes.




Add 9 fluid ounces chicken stock. Stir in and bring to a boil.




Cover and simmer for 25 minutes.




Season well with salt and pepper, to taste.




Add 2 chopped spring onions.




Add 3 sliced and boiled carrots.




Next, take soy sauce and honey.




Add 1 tablespoon soy sauce and 1 tablespoon honey.




Stir to combine and cover the sauce whilst making the chicken.




Take 1 pound boneless chicken pieces.




Take 2 beaten eggs and 6 ounces plain flour seasoned with salt and pepper.




Take 7 ounces breadcrumbs.




Dredge the chicken pieces in the flour, then dip in the egg and coat in the breadcrumbs, shaking off any excess. Place in a hot frying pan with a little oil.




Fry the chicken until golden brown and cooked.




To serve, place boiled rice and peas into a bowl, spoon on the curry sauce and top with a few chicken pieces.

Wasalaam!

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