Chicken Katsu Curry & Egg Fried Rice

This is my Boyfriend's favourite dish when we go out for Japanese, so decided to finally give it a go myself! It went down very well! I kinda just made the recipe up from looking at a load of other recipes and adapting it to what i had to hand.

Chicken Katsu Curry & Egg Fried Rice

Serves: 2

Cooking Time: around 30 mins

2 chicken breasts
Rice
3 medium eggs
1 red pepper, finely chopped
Soy sauce

25g Panko Breadcrumbs

Sauce
1/2 tsp paprika
1 1/2 tsp curry powder
1/2 tsp tomato puree
2 chicken stock cubes (make 1/2 cup stock)
1 red onion, finely chopped

Egg Fried Rice:

1. Cook the Rice and leave to cool, add the chopped pepper. Mix the egg and soy Sauce.

2. Fry the rice in a wok for a few minutes, then push the rice to one side of the pan. In the other side of the pan pour in the egg mixture and leave to cook for a few minutes.

3. Once the egg has started to cook, scramble it and mix it into the rice and cook for a few more minutes.

Katsu Chicken Curry:

1. Dice the chicken breast into small chunks (you could do it in slices, or whole and slice once cooked). Roll the chunks in flour, then dip it into the egg, then roll them in the breadcrumbs. Bake for 15-20 mins.

2. Fry the onions in a small saucepan until soft. Mix together the chicken stock, curry powder, paprika and tomato puree, then add to the saucepan and simmer for 5 minutes.

3. SERVE!!

Slow cooked beef brisket

This is my all-time favourite way to do. A beef joint for Sunday lunch! 

Cooking time: at least 4 hours
Serves: 2+

• Beef brisket
• 1 bottle vintage cider (the best is old rascal but any cider will do - vintage is best though!)
• 2 red onions - roughly chopped
• 1/2 tbsp chilli flakes
• A small handful fresh herbs
• 1 tbsp bbq sauce
• 2 tbsp tomato pureé
• 1 tbsp gravy paste

1. Place the onions in the bottom of the cook pot. Place the beef on top.

2. Pour the cider over the beef. Mix together the chilli flakes, herbs, tomato pureé, gravy paste and bbq sauce with some hot water - to make 1 cup of liquid.

3. Pop the lid on and leave it to cook for a good few hours!

This always goes down well with the OH when I cook it. I usually serve it as a Sunday roast-type dinner with veggies and potatoes!

All the juices left in the cook pot once done makes a lovely gravy, just add gravy powder/granules to thicken it a bit!