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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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I’m not Baking Today :)

link: Lazy Days Millionaires Shortbread

Some days, you just want to curl up on the sofa in your PJs and not move a muscle.  That’s why today, I was so glad I  found these in Sainsburys – gluten free & vegan millionaires shortbread! They were a much needed Saturday afternoon pick-me-up yesterday (with a mug of hot [dairy free] chocolate). Me and OH munched our way through the whole pack while the snow fell outside :)

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