Wednesday, 26 November 2014

Gluten Free Recipe - Chicken Katsu Curry

So yes, it's not quite as good as Wagamamas, it's missing the unbelievable salad dressing that comes with their version and the thickness of the sauce. BUT it's a pretty good substitute.




What you need (Serves Two);

- 2 Chicken Breasts (skinless)
- 1 Egg
- Gluten Free Breadcrumbs/Cornflakes (I used about a quarter of a pack for these, but there was a lot of waste there)
- 2 Garlic Cloves 
- 4 tbsp Korma Paste (this Sainsbury's one isn't labelled gluten free, but has no gluten containing ingredients)
- 1 tbsp Gluten Free Soy Sauce (be sparing, gluten free soy sauce isn't great)
- Ketchup (I use about 3 tbsp, but tailor this to your taste, I love ketchup)
- 1 tbsp Honey
- 4 tbsp Cornflour (It's best to add more at the start then try to thicken it later, I found using less of this made it too runny)
- Chilli Powder (optional)
- Rice
 

1) Cook your rice
If you're using slow cooking rice (wholegrain/brown takes approx. 35 minutes depending on make) then cook this now. If you're using simple microwave, do this at the end. All dependent on the timing. For this I used wholegrain rice, so started this before the rest of the cooking.

2) Bread your chicken
I'm sure you know how to do this, but if not, beat your egg and lay out your breadcrumbs onto a plate, I started with a small amount and added more as I needed to reduce waste. Dip the chicken breast into the beaten egg and then place onto the breadcrumbs, turning over and pressing the crumbs on. Place the chicken breasts into the oven for 15-20 minutes or until cooked through (200º/180º fan/Gas 6), timing will depend on the size of the breasts.
 

3) Making the sauce
Crush your garlic, place into a pan and add all the other ingredients. This can be done in any order, but it's best to add the cornflour slowly into the liquid ingredients. Once you've made a paste, add in 500ml of water. Heat the pan and stir until boiling and thickened. Then reduce the heat, cover and leave to simmer for 5 minutes. Taste the sauce and add to your taste, I often add more Korma if I think it's needed, and some chilli powder to add some heat.
 

4) Plate it up
Make it as pretty or as messy as you like. I sliced up my chicken breast like good old Wagamama's, and tried to make a rice ball without much luck. Maybe one day I'll perfect this.


  

Let me know if you try this recipe! Tweet me/Instagram me in your photos too @lauracinnamon!

This recipe is an adaption from the BBC Good Food Version, tweaked slightly and made gluten free.

Laura xxx

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2 comments:

Jasmin Charlotte said...

Yum, I have never tried to make chicken katsu but I really should - it looks delicious :) x

Jasmin Charlotte | UK Lifestyle Blog

Tropical Chefs said...

Such a great info! its help me a lot..thanks for sharing! keep it up ya

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