CHICKEN KATSU CURRY

There used to be a Wagamama’s restaurant in Zurich which we really enjoyed visiting, often to satisfy my cravings for ramen, but mostly because they had a great kids’ menu and a little play area for the children. It was one of the few places in Zurich where we could go and enjoy our meal without the fear of our noisy children disturbing everyone (because everyone else had also brought along their own rowdy offspring).



One dish which my son absolutely loved at Wagamama’s was their Chicken Katsu Curry. The children’s portion was comprised simply of a crumbed chicken breast fillet, sliced and served alongside a bowl of rice with some shredded cucumber, with a little dish of curry sauce on the side.

Our son has always been a picky eater, but this was one dish which he always ate happily and without any bribery required. Since the restaurant closed its doors, much to our dismay, we have yet to find another place which offers delicious food with a true family atmosphere. Sure there are more authentic Japanese restaurants which we could frequent, but none which we would be comfortable visiting with our crazy tiny tots.

INGREDIENTS
For the curry sauce
  • 1 tablespoon vegetable oil
  • 1 brown onion, finely diced
  • 3 garlic cloves, finely chopped
  • 2 medium carrots, diced small
  • 3-4 heaped teaspoons Japanese curry powder
  • 500 ml (2 cups) chicken stock
  • 2 dessert apples
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon sugar
  • 4 teaspoons cornflour (cornstarch) mixed in a little water to make a slurry

For the crumbed chicken
  • 4 small chicken breasts or 12 small chicken tenderloins
  • 1 egg
  • 1 teaspoon Dijon mustard or other mustard
  • sea salt
  • freshly ground pepper
  • 2-3 cups panko breadcrumbs
  • vegetable oil for frying
  • Togarashi spice for serving

INSTRUCTIONS
  1. Make the sauce first. Heat the oil in a small saucepan and sauté the onions, garlic and carrots until they have softened.
  2. Add the curry powder and cook for 1-2 minutes.
  3. Add the stock and bring the saucepan to a gentle simmer.
  4. .............................................

for full instruction please see : eatlittlebird.com



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