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 cooker roast chicken

Got a chicken this week so decided to try and find a recipe to do it in the slow cooker! I just googled "slow cooker roast chicken" and found this recipe. I have done slow cooked roast beef, but that's a recipe for another time!

This really is so simple - chuck it in the pot and leave it! No liquid needed because the chickens juices are enough to make gravy with! Maybe next time i'll sprinkle in a chicken stock cube...

Slow cooked roast chicken

Serves: however many!
Cook time: at least 7 hours

1 whole chicken - giblets removed
1tsp smoked paprika
1tsp thyme
1/2 tsp rosemary
2 tsp salt
1tsp pepper
2 cloves crushed garlic
1 medium/ 2 small red onions - quartered


1. Mix the herbs, spices, salt and pepper and rub into the chicken.

2. Place the onion, garlic and a few foil balls in the bottom of the cook pot (this keeps the chicken off the bottom and burning!) then put the chicken on top.

3. Cook on high for 1hr then turn to low for at least 6 hours.



Completely forgot to take a picture of the finished, plated up meal, but it was lovely, a bit awkward to get out of the pot - it was so tender, the meat just fell off the legs and wings, so had to cut the off before attempting to take the rest out. Be careful if you are planning on using the juices to make gravy/sauce - may be better to strain it because there were lots of little bones and bit in the juices where it was so tender it just fell off the bone - bones fell off too!

Anyway, seriously, if anyone reads anything on here and tries out something, let me know!!!

Basque Chicken

It's been a while since my last post....I haven't really done anything new worth posting anyway. I have a new cooking toy now: a 3L Pyrex casserole dish. Seriously it's like a super dish: cooks on gas/electric/halogen hobs, oven, microwave, fridge/freezer/dishwasher friendly! 

So I HAD to find a recipe to use it, I found this Basque chicken recipe on Tesco Real Food website. As normal it is edited to suit what I have to hand. It's yummy. Did put a little bit too much chilli flakes in so it was quite spicy! We had it with bread & butter, but I reckon it would definitely work with potato and possibly rice.

Unfortunately though I completely forgot to take pictures until it was already in the pot! Here's how I made it:

Basque Chicken

Serves: 4
Cooking time 1hr 10mins

8 Pieces chicken (thighs/legs are recommended)
3 peppers (1 of each colour preferrably), sliced
2 medium red onions, thickly chopped 
1 leek, thickly chopped
3 tbsp olive oil
150g bacon, chopped
2 large garlic cloves, crushed
1 tbsp tomato puree
270ml chicken stock (I used Bisto squeezy chicken gravy paste diluted)
180ml red wine
1 tsp chilli flakes
Salt & Pepper to season

1. Preheat the oven to 180C. Heat 2 tbsp oil in a casserole dish and fry the chicken until browned. Remove the chicken and place to one side.

2. Heat the rest of the oil in the casserole dish, and add the veg and garlic and fry for a few minutes until soft. Add the bacon and fry for another few minutes.

3. Mix the tomato puree, stock, wine and chilli flakes in a jug, and pour over the veg. Bring to the boil and then reduce the heat to simmer for a few minutes.

4. Place the chicken on top of the veg/sauce mix, put the lid on tightly and cook in the oven for about an hour until the chicken is cooked through and the stock/wine has reduced.

Enjoy!

Satay Chicken

Saw this recipe the other week on Jamie Oliver's 30 min meals and knew i needed to try it! Unfortunately I don't yet own that book (soon.....) but i managed to find it online here!

This is seriously yummy! may make it with a bit more sauce next time though!

Serves: 4
Cook time: 30 mins

2tsp Coriander (the recipe says fresh, I used dry)
2 tsp chilli flakes (or a fresh chilli)
3 tbsp crunchy peanut butter
a good glugg of soy sauce
ginger (2cm fresh or 1.5 tsp ground)
2 crushed garlic cloves
2 limes
4 chicken breasts
runny honey for drizzling (I left this out!)
Rice or noodles & stirfried veggies to serve!

1. Zest both limes, and juice one of them. Add the coriander  chilli, peanut butter, soy sauce, ginger and garlic and mix to form a paste (if using fresh coriander, you'll probably need to do it in a blender!)

2. Line the chicken breasts up on a chopping board. Gently and carefully push the skewers through the breasts. Slice between the skewers to give you 4 kebabs. Stick any odd bits on the ends of the skewers. Cover the kebabs with the satay mix, and grill for about 10 mins on each side until  cooked.

3. Serve with rice/ noodles and veggies!