MINI CHICKEN KATSU
Serves 6 1 kg skinless chicken breast fillets 1 tsp garlic paste ½ tsp ginger paste 1 tsp green chilli paste ½ tsp salt ½ cup plain flour 2 eggs, beaten 1 packet panko breadcrumbs FOR THE CURRY SAUCE 1 tbsp oil 2 onions, sliced 2 medium carrots, grated 1 tsp garlic paste 2 tbsp plain flour 4 tsp curry powder ½ litre chicken stock 2 tsp honey 4 tsp soy sauce 1 bay leaf 1 tsp garam masala Oil, for frying Steamed rice, to serve Preheat oven to 180C. Rub the garlic, ginger, chilli and salt and rub all over the chicken and transfer to a roasting tin. Cover with foil and bake for 30 minutes, while you make the sauce. Place the onions and garlic in a medium saucepan set over a high heat. Sauté until soft. Add the carrots and cover with a lid. Reduce the heat and cook for 10 to 12 minutes, stirring occasionally. Add the flour and curry powder, and stir until slightly thickened. Gradually add the chicken stock and stir until combined. Stir in the honey, soy sauce and add the bay leaf. Cover the pan and allow to simmer for around 20 minutes until thickened and saucy, then remove the bay leaf and pour the mixture into a blender. Pulse until smooth. Add the garam masala and stir into the sauce. Set aside and keep warm. Heat the oil in a frying pan. Place the flour, egg and panko breadcrumbs in three separate bowls. Remove the chicken fillets from the oven and allow to cool until you are able to handle them. Coat the chicken in the flour, then coat in the beaten egg and finally coat with panko, pressing into the crumbs so that they stick to the fillets. Fry the chicken until golden brown. Serve the fried chicken on a bed of steamed rice and top with the katsu sauce.
Nemo cutlery set Dh230, and mini serving pan Dh185bothWMF Bowls (set of 4) Dh45, Mason Cash Pacific splash plates Dh40 each, Royal Doulton
My kids love this dish. Don’t be alarmed by the use of green chilli paste – it has all the flavour of chillies, minus the spice factor