I am not exactly proud of my contribution to this month’s Little Thumbs Up event. Hosted by Miss B of Everyone Eats Well in Flanders , and organized by Zoe from Bake For Happy Kids and Doreen from my little favorite D.I.Y, the selected ingredient for this month is curry.
While most curry dishes require long and engaging cooking activities, mine was pretty much instant with the use of Japanese instant curry blocks.
All i had to do was just to brown some onions and cook some carrots and potatoes. At this point, you could choose to add in some meat into your pot of vegetables too. But i decided to go an extra mile by breading and frying my chicken.
I guess it’s my way of making up, since i was already using instant Japanese curry paste.
Chicken Katsu Curry
(Serves 1)
1 piece of chicken thigh (deboned)
Salt & Pepper
2 tbs flour
Egg
Panko Crumbs
1/2 potato
1./2 caroot
1.2 onion
a cup of water
1 Tbs oil
Curry Block (I used S&B brand)
For the chicken katsu
Pat dry the chicken thigh, and season with salt and pepper.
Coat the thigh in flour, dredge it in the beaten egg, den re-coat it again in the panko crumbs
Fry till cooked and golden brown
For the curry
Brown the onion in the oil. Add carrots and potatoes. Add a cup of water and let the mixture boil till carrots and potatoes are tender.
When the water has reduced to about half a cup, add the curry block in and stir till dissolved. Keep cooking until bubbles appear.
Serve curry over white rice. Add the chicken katsu.
