TM's chicken katsu curry for kids

TM's chicken katsu curry for kids

Fresh from Comfort Cottage, Lisa Faulkner is in the This Morning kitchen to impart her culinary wisdom and create a child-friendly chicken katsu curry that'll help to feed the family this half-term.

Ingredients:4 chicken breast fillets (about 200g each)80/100g (approx.) breadcrumbs2 eggsFlour, seasonedVeg oil for fryingPlain rice, to serveMethod:Wrap the chicken breast loosely in Clingfilm and flatten with a rolling pin or meat tenderiser. Dust with flour, dip in beaten egg then dip in breadcrumbs.Heat a frying pan with a little oil and cook the chicken breasts for about 6-7 minutes each side.For the sauce:½ onion, chopped1 clove garlic, chopped2 small apples, grated1 tablespoons veg oil200ml chicken stock1 tablespoon turmeric½ tablespoon curry powder1 tablespoon ketchup200-300ml water1 teaspoon light soy sauce1 small apple, peeled and grated1 teaspoon cornflour into 1 tablespoon cold waterSalt and pepperMethod:Roughly chop the onion and the garlic and soften and slightly brown. Add all the spices, the ketchup and apple.Add the stock and the water and soy and simmer for about 20 minutes.Add the cornflour in the tablespoon of water and cook for a further 2 minutes until sauce is thickened.Blend with a hand blender or put in a liquidiser.Serve with the chicken and some rice.


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