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Tag Archives: friday

SomethingForTheWeekend: Homemade Katsu Curry (gluten & dairy free)

Katsu curry is always someting I’ve loved at Wagamama’s – but theirs isn’t gluten free and always results in me going home doubled over in pain! Here’s a recipe for you to try that won’t leave you in pain and is seriously less complicated than it looks!

The original recipe I used is here: katsu curry, but below is my adapted recipe, to make it gluten free as well as dairy free, and I’ve halved the quantities because I was only cooking for me and hubby (and to suit what I had in the cupboard)

For the sauce:

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1/2 tsp fennel seeds

1 cardamom pod

1/2 tsp ground fenugreek

1/2 tbsp turmeric

1 onion, sliced

1 green pepper, chopped

2cm piece ginger, chopped

1 clove garlic, sliced,

1 green chilli, sliced

200g chopped tomatoes (from a tin)

125ml free range chicken stock

1/2 tbsp honey

1/2 tbsp GF tamari sauce

2 spring onions, chopped

For the Katsu:

2 free range chicken breasts, cut into strips

75g gluten free plain flour (rice flour or any GF flour)

100g gluten free breadcrumbs (I used mrs crimbles)

1 free range egg (lightly beaten)

4 tbsp vegetable oil

(and some long grain rice – 75g per person – for serving with)

Method: (it’s easier than you think!)

  • Toast the cumin seeds, coriander seeds, fennel seeds and cardamom for 1 or 2 minutes (until they smell amazing) and then finely ground in a pestle and mortar, and add the turmeric and fenugreek
  • In a large pan, heat the onion, pepper and ginger in a little oil for 6-8 minutes, untl softened.
  • Add the garlic and chilli, stirring through and allowing to heat for no more than 30 seconds, or the garlic will become bitter.
  • Add the ground spices and tinned tomatoes, followed by the stock
  • Simmer genty for 20 minutes

Meanwhile…

  • Get your flour, breadcrumbs and egg laid out in separate plates / shallow bowls
  • Coat your chicken pieces firstly in flour, then in egg, then in breadcrumbs, and set aside on a clean plate

Back to the sauce…

  • Once the sauce has been heating for around 20 minutes, turn off the heat and allow to cool for a few minutes
  • Transfer to a blender and blend until smooth
  • Pour back into the pan and mix in the honey and soy sauce
  • Keep it on a very low heat until ready to serve

To Finish…

  • If serving with rice, add it to boiling water now (long grain rice, depending on the type, takes between 10 and 20 minutes)
  • Add a few tbsp oil to a frying pan, heat, and add half the breaded chicken (not to overcrowd the pan)
  • Cook the chicken for 3-4 minutes each side,until golden brown & coked through ( cut a large piece open if you’re not sure) then put aside on kitchen towel to drain the excess oil (and repeat for the rest of the chicken)
  • At the last minute, add chopped spring onions to your curry sauce and turn off the heat
  • Serve, a mound of rice, pour over the curry sauce and top with the breaded chicken.

Yum.  It looks like a lot of work, but it’s not if you follow the steps in the right order. It’s such a satisfying curry, perfect for a Friday Night, and who’s to say you can’t change the chicken for another meat… or vegetables (Wagamamas do a fantastic veggie katsu curry with breaded sweet potato, squash and aubergine!) Go on, give it a try!

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Recipe: Easy Peppercorn Sauce (gluten and lactose free)

I made this Friday night with steak & chips (and the mandatory mushrooms of course) but was too busy stuffing it in my face to take a picture. This recipe isn’t dairy free because I make it with lactofree (treated) cows milk, but give it a try with whatever substitute you would normally use and see how it turns out (if you can tolerate goat’s milk I’m sure that would work, or soy milk… if using rice or oat milk then you may need to use a bit more flour to thicken).  

It’s stupidly easy to make, in 10 minutes or less.  It’s not heavy or too creamy like other recipes, and it tastes gorgeous.

Ingredients:

2 or 3 cloves of garlic (peeled and minced/grated)

1tbsp dairy free margarine

175ml skimmed milk (lactofree or any alternative)

drizzle of olive oil

1/2tbsp gluten free flour (I use Dove’s Farm all purpose)

1/4tsp mustard powder

1tsp ground mixed peppercorns (add more or less to your taste)

Method:

  • Heat the oil in the pan with the garlic (gently! – burn the garlic and it’ll be bitter)
  • Add the butter to the pan and allow it to melt (still on low heat)
  • In a measuring jug, add a drop of milk to the flour and whisk until there are no lumps, then add the rest of the milk
  • Add the flour/milk and mustard powder to the pan, and heat very gently until it boils, stirring with a whisk or a fork to stop a skin forming
  • The sauce will thicken at boiling point, so keep stirring, and now add the peppercorns, and allow to cook for about a minute
  • That’s it – serve it ASAP!

See, I said it was easy. Done in less than 10 minutes. The above makes enough for 2 generous servings.

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