Chicken katsu curry
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INGREDIENTS
, Z& w! c+ r3 h0 K$ r最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區1 tbsp groundnut or vegetable oil最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區' I! [- N7 C- a# \
1 onion, peeled and chopped
" H( R6 X7 W `2 b+ _7 h5 whole garlic cloves, peeled
4 g; z6 Y- K) O% l☆夜玥論壇ק2 carrots, peeled and choppedbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源4 ]3 n4 R3 \5 g
2 tbsp plain flour
; s* v4 c& g: G; n0 z! n( uds-hk.net1 tbsp medium curry powder
) S1 K$ @; I$ h7 U1 p5 `$ @, rbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源600ml chicken stock
" B! |+ h5 u0 ?# A, P3 m2 tsp honey
- J. k* y. ^, |8 [/ X E" D0 Obl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源1 tbsp soy sauce
! c# I0 i& `. `- Eds-hk.net1 bay leaf最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區) Q! l3 k' K1 Y7 y
½ tsp garam masala☆夜玥論壇ק/ Q1 t6 R) X# y0 D( f! ]$ x* Q
Salt and pepperbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源( Q' }: U/ `/ _2 f w
4 x 100g chicken breasts
; g4 c% v8 X- l7 s( c/ ]: k☆夜玥論壇ק100g flour, seasoned with lots of salt and pepper最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區 j1 E* X# n! C- V' r/ V9 |
1 free-range egg, beaten lightly☆夜玥論壇ק3 M! f& x0 p9 C6 [# y; Q& V
120g cornflakes, bashed in a pestle and mortarbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源4 ], X& W; a* U6 J1 |
5 spritzes olive oil
& G; `' q: u$ z2 M$ S最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區To serve
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Japanese steamed rice
+ D$ f: K/ e- K8 m6 I3 n, M; Xbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源Salad. X8 r, [6 T% H2 q; j2 p, ?/ S
Method
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1. Heat the oven to 200°C. To make the sauce, heat the oil in a small pan. Add the onion and garlic and saute for 2 minutes, then throw in the carrot pieces and cook slowly for 10 minutes, with the lid on, giving the odd stir occasionally. You want to sweat the vegetables until softened and starting to caramelise.
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% ?' T7 v5 }& e' n6 M6 z8 `9 u3 D☆夜玥論壇ק2. Stir in the flour and curry powder and cook them for a minute. Slowly pour in the chicken stock bit by bit until combined (do it slowly to avoid getting lumps). Add the honey, soy and bay leaf then bring to the boil. Reduce the heat to a slow simmer and cook for 20 minutes. The sauce will have thickened and taken on all of the flavours, although you still need it to have a pouring consistency. Add the garam masala, salt and pepper, then pass the sauce through a sieve. (if you like a chunky sauce so feel free not to strain it.)
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3. While the sauce is cooking, get on with the chicken. Lay the seasoned flour, egg and cornflakes on to separate plates. Coat the chicken breasts into the flour, then the egg and finally cover with the cornflakes.☆夜玥論壇ק0 _+ J' n) ^; S: A4 p
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4. Spritz with oil then put in the hot oven for 12-15 minutes. Slice the chicken diagonally then serve with Japanese steamed rice and salad.
