Chicken Katsu Curry


Chicken Katsu Curry (2)

Wagamama serve a dish called Chicken Katsu Curry. I have never actually eaten it, but in theory it sounds wonderful. Crispy, breaded chicken with a flavourful curry sauce and fluffy rice.

As we are trying to save money, rather than head out to try this dish, I thought I’d make my own version at home. It was all guess work really, but it turned out well – hubby declared it ‘restaurant quality’, but he is the biggest fan of chicken in any sort of crispy coating so he is biased.

The chicken and curry sauce worked really well together. It’s not the sort of meal you could have every night, but for a hump day treat, why not give it a go?

Try this recipe, and if you’ve had the Wagamama version you’ll have to let me know if it’s at all similar 🙂

This will serve 2, and takes around 40 minutes to make.

Chicken Katsu Curry (1)

Chicken Katsu Curry

4 tbsps vegetable oil

1 onion

2 cloves garlic

1 tsp tumeric

1/2 tsp chilli powder

1 tsp garam masala

2 tsps curry powder

60g plain flour

400ml coconut milk

2 tbsps tomato puree

2 chicken breasts

2 eggs

100g panko breadcrumbs

250g cooked rice, to serve

1. Preheat the oven to 220 degrees.

2. Start by making the curry sauce. Chop the onion, and put in a large saucepan with 1 tbsp of the vegetable oil. Cook gently for 5 minutes, then add the chopped garlic and all of the spices. Stir well. Add 1 tbsp of the plain flour, stir, then add the coconut milk and tomato puree. Simmer for 10 minutes, stirring often. Season with salt if required.

3. For the chicken, place the breasts between a piece of clingfilm and bash with a rolling pin to squash a little. Take 3 dishes. Pour the remaining flour into the first, break the eggs into the second and beat them, pour the panko breadcrumbs into the third.

4. Heat the remaining oil in a frying pan. Coat the chicken breasts first in the flour, then the egg, then the breadcrumbs. Add to the hot oil and fry for 2-3 minutes on each side until golden. Transfer to a baking tray and cook in the oven for 15-20 minutes until cooked through.

5. To serve, slice the chicken and serve with the curry sauce poured over the top, and a pile of rice on the side. Enjoy it!

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Chicken Skewers with Giant Cous Cous


Chicken Skewers with Giant Cous Cous (1)

I am back again, after another absence due entirely to laziness. So, new week, new resolve to share my recipes with you again. I have a backlog now! But, I’m sharing tonight’s dinner with you regardless because it is such a perfect Monday night meal.

Mondays are busy days. Or at least, it feels that way perhaps because of the shock of having to actually do things after the weekend!

I always get my food shopping delivered on Monday evenings, which means I have to plan a very quick meal because I’m never quite sure when it’s going to arrive, which is why this one is so perfect.

This would also be wonderful if you’re chancing the Spring weather and having a barbeque – the skewers would work brilliantly over charcoal.

This particular meal is ready in 15 minutes, and will serve 4. Enjoy, it’s a tasty one!

Chicken Skewers with Giant Cous Cous (2)

Chicken Skewers with Giant Cous Cous

400g diced chicken breast

1 tbsp ras-el-hanout

2 tbsps olive oil

300g giant cous cous

1 tbsp balsamic vinegar

4 spring onions

1 pomegranate

100g feta

1 handful mint leaves

Salad leaves, to serve

1. In a bowl, mix your chicken with the ras-el-hanout, half of the olive oil and a pinch of salt. When all of the chicken is coated, thread each piece onto wooden skewers (about 4-5 pieces to each skewer) then cook in a griddle pan or on a barbeque over a high heat for approximately 10 minutes (until cooked through), turning often.

2. Meanwhile, pour the cous cous into a saucepan with about 600ml boiling water. Cook for 6-8 minutes, until soft, then drain.

3. Pour the cooked cous cous into a large bowl and add the remaining olive oil, balsamic vinegar, sliced spring onions, pomegranate seeds, crumbled feta and chopped mint. Mix well, taste, and season if necessary.

4. To serve, have a skewer each with a pile of cous cous and a handful of salad leaves.

Chicken Pittas with Spicy Rice


Chicken Pittas with Spicy Rice (1)

Due to a busy weekend and general laziness, this is actually the recipe I cooked on Friday night. However, I’m sure it works just as well on a Tuesday 🙂

When I asked hubby what he would like to eat on Friday, I was given this very specific request “Chicken Pittas with Spicy Rice please”. I have never made such a recipe before, however on delving further realised that this is what he eats whenever we visit a particular popular Portuguese chicken restaurant. I am sure you know the one I’m talking about.

I’d never tried the spicy rice at this restaurant before, and so tried to make it as close as possible to the description I was given by hubby. In the end, it wasn’t spicy in any way whatsoever (but it was delicious) – you could pimp it up with some chilli powder if you wanted to.

This is a great recipe to try when you want a healthier (and cheaper) version of this particular restaurant’s menu!

This will serve up to 4, and will take no more than 30 minutes to make.

Chicken Pittas with Spicy Rice (2)

Chicken Pittas with Spicy Rice

For the pittas:

4 pittas

1 tbsp olive oil

250g diced chicken breast

1 tbsp smoked paprika

100g halloumi

Lettuce, to serve

For the spicy rice:

500g cooked white rice

3 tbsps tomato puree

1 tbsp smoked paprika

1 tbsp olive oil

3 spring onions

1 red pepper

1. For the spicy rice, heat the olive oil in a large saucepan. Add the sliced spring onions and chopped red peppers and soften for 2-3 minutes. Add the tomato puree, cook for a further minute then add the rice and enough water to loosen it – 200ml should do. Stir in the smoked paprika and cook until heated through – around 7-9 minutes (stir often so that the bottom doesn’t catch).

2. For the chicken pittas, sprinkle the smoked paprika over the chicken along with some salt and pepper. Heat a griddle pan over a high heat, then add the olive oil. When hot, add the chicken and cook for 10 minutes, stirring often, until cooked through.

3. To serve, slice the pittas and stuff with chicken, finely sliced halloumi and salad. Serve with the rice on the side. Amazing!

Chicken, Spinach and Paneer Naan Pizzas


Chicken, Spinach and Paneer Naan Pizzas (3)

I got this idea when I was recently making tostados. I love pizza, I love tostados, I love any dough-based dish with cheesy toppings which you can eat with your hands. So, why don’t people make Indian style pizzas? (Feel free to educate me if I’m wrong!)

This is a classic quick weeknight dish. If you have people coming round on a weeknight and don’t have time for something seriously fancy, try making these! Your guests will be impressed that you’ve managed to whip up something so exciting so quickly.

I used shop bought naans – make your own if you have time, it’ll be much tastier and I’ll do this next time I make them.

You could easily make this veggie by leaving off the chicken, and why not have a play around with the toppings? I think lamb and red pepper would work beautifully too, or beef and okra.

This was one of those experiments which goes unexpectedly well, and I implore you to try it!

This will make enough for 2-3, and takes no more than 30 minutes to make.

Chicken, Spinach and Paneer Naan Pizzas (1)

Chicken, Spinach and Paneer Naan Pizzas

2 large plain naan breads

200g fresh spinach

100g cooked, shredded chicken breast

150g paneer

2 tbsps olive oil

1 small piece ginger

2 cloves garlic

1/2 tsp ground coriander

1/2 tsp ground cumin

2 tsps garam masala

150g tomato puree

1 tsp sugar

Yoghurt and a small bunch fresh coriander, to serve

1. Preheat the oven to 220 degrees.

2. Wilt the spinach in a saucepan with 1 tbsp of the olive oil. When it is all wilted, take off the heat and leave to one side while you make the sauce.

3. Finely chop the ginger and garlic, then add to another saucepan with the remaining olive oil. Sizzle for 2 minutes, then add the cumin, coriander and garam masala. Cook for 1 more minute then add the tomato puree and 100ml water. Stir well, then add the sugar and a little salt. Remove from the heat.

4. Spread the tomato sauce over the top of each naan bread. Squeeze the spinach to remove any excess water, then dot it over the naans. Sprinkle over the chicken. Chop the paneer and add this too.

5. Bake in the oven for 10 minutes, or until the naans are crisp and the paneer is golden. Serve sprinkled with fresh coriander and with the yoghurt on the side for dipping.

Chicken, Spinach and Paneer Naan Pizzas (2)