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19 October 2017Last updated
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Food | Recipes

Ramadan recipes for kids: Mini chicken katsu

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

Jasmine Bandali
16 Jun 2017 | 10:00 am
  • Source:Anas Thacharpadikkal

Serves 6

Ingredients
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

Method

1. Preheat the oven to 180C.

2. Place the chicken fillets in a bowl. Add the garlic, ginger, chilli and salt and rub all over the chicken.

3. Transfer the chicken to a roasting tin. Cover with foil and place in the oven for 30 minutes.

4. In the meantime, make the sauce. Place the onions and garlic in a medium saucepan set over a high heat. Sauté until soft.

5. Add the carrots and cover with a lid. Reduce the heat and cook for 10 to 12 minutes, stirring intermittently.

6. Add the flour and curry powder, and stir until slightly thickened.

7. Gradually add the chicken stock and stir until combined.

8. 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.

9. After 20 minutes, remove the bay leaf and pour the mixture into a blender. Pulse until smooth.

10. Add the garam masala and stir into the sauce. Set aside and keep warm.

11. Heat the oil in a frying pan. Place the flour, egg and panko breadcrumbs in three separate bowls.

12. Remove the chicken fillets from the oven and allow to cool slightly until you are able to handle them.

13. 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.

14. Fry the chicken until golden brown.

15. Serve the fried chicken on a bed of steamed rice and top with the katsu sauce.

Jasmine Bandali

Jasmine Bandali