I was supposed to face my fear and bake lasagna today. I really meant to but I ended up cooking another dish that I also thought was sooo complicated.
No worries, I will still face my fear in a few hours. I didn't manage earlier because it was too late when we came back from our ingredient hunting. Yup, almost 8 hours of walking, driving and searching unfamiliar supermarket isles (I only know Geant by heart).
So anywho, I had that nagging feeling I'll be wasting food today... and I hate that. A lot of people are starving so I have to try my best not to screw this one up. Hubby's waiting for dinner, kids are getting restless so I collected whatever remaining courage I had for the day and just cooked.
Let's just say, I surprised myself. It's the first time for me to make this and I think... I didn't do soooo bad! It was a hit in our house, hopefully they're not just feeding my ego! :D
Tip 1: If you don't like curry, by all means, use sweet chilli sauce (if you have kids, they prefer this over curry) and you will enjoy your meal just the same.
Tip 2: If you're lazy like me, cheat, find Curry Mix from the Japanese section of your supermarket.
Tip 3: Don't follow the directions in the curry mix packet, follow the steps below.
Chicken Katsu INGREDIENTS:
4 Chicken breasts
Salt and pepper to taste
5 tablespoons flour
2 eggs, lightly beaten
120g Panko breadcrumbs
Japanese Curry Mix - Mild (choose spicy if you prefer it with a kick)
1 onion, chopped
1 carrot, small cubes
1 potato, small cubes
400 ml water
2 tablespoons Cooking Oil
In a medium size saucepan, saute chopped onion in oil. Immediately throw in carrots and potato cubes and stir around for 2 minutes.
Pour half the water and let it simmer. Dissolve the curry mix in the other half before combining both liquid. Lower the heat while you finish off Chicken Katsu.
Chicken Katsu Direction:
Sprinkle chicken with very little salt and pepper. Lightly coat chicken in flour, dip it into beaten eggs and thoroughly coat with Panko breadcrumbs.
Heat oil in a large frying pan or deep fat fryer and fry chicken until cooked through, golden brown and crisps.
Take off excess oil by resting fried piece on kitchen towel for a minute before slicing it into pieces.
Hope you enjoy this new one!
Acoustic Chef, cookin’ one tune at a time!