Chicken Katsu Curry

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It has been unusually rainy and cold here in San Diego this winter.  Don’t get me wrong, we need the rain and I’ve welcomed the change in temperatures that I miss since moving from the east coast, but it still leaves me craving warm and cozy meals.  Soups usually fit the bill, but I was looking for something different.  Enter this rich and creamy curry, coupled with a crispy chicken breast – it really hit the spot!

Chicken Katsu Curry
(makes 2-3 servings)

For the curry:
1 tbs olive oil
3 cloves garlic, chopped
2-3 medium sized potatoes, diced into 2 inch cubes
1 red pepper, cut into 3 inch long sticks
3 carrots, cut into 1/2 inch slices
1 1/2 cups chicken stock
4 tbs curry (I use golden curry sauce mix)
3 cups rice, cooked

For the chicken:
2 chicken breasts
1 1/2 cups panko breadcrumbs
1 egg
1/4 cup milk
salt and pepper, to taste
1 cup vegetable oil

In a large skillet, under medium heat, saute garlic and peppers in olive oil for approximately 3 minutes.  Lower heat to low, add potatoes, carrots, and chicken stock. Continue to cook until the mix simmers, then add curry.  Mix well to ensure curry is dissolved or well mixed. Continue to cook until potatoes and carrots are soft, about 15 minutes. Add chicken stock or curry to thin or thicken the consistency, respectively, to your liking.

While curry is cooking, combine egg, milk, a dash of salt and pepper, and any seasonings you prefer (I like using adobo). Pound chicken breast to tenderize it, dip in egg mixture, followed by panko, and place into vegetable oil under medium-high heat.  Cook chicken until browned, approximately 4 minutes, then flip and repeat.

Serve curry and chicken over rice.

food on,
-Shirley

 

 

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thai coconut curry with mahi mahi and rice

Thai Coconut Curry

This recipe is my favorite for so many reasons.  First, it’s totally my style, a bunch of things put together that come out tasting amazing.  Second, it is a combination of my favorite things right now – a rich coconut flavor and veggies from my CSA share.  And third, J loves it so much that I had to kick him out of the kitchen so we would actually have any left over to eat.  From plates at the dinner table on the couch, that is.

I made this with the vegetables I had at home – carrots, a pepper, a few leaves of rainbow chard, and snap peas.  But any light and bright vegetables will do.  Same for the fish and rice – any white fish works and whatever rice you have on hand. Oh, and trust me on the vanilla coconut milk.  There’s nothing else sweet in the sauce, so it balances out the curry, soy sauce and spicy flavors.  I promise.

Thai Coconut Curry with Tilapia and Rice
(Serves 2-3)

1-2 tablespoons coconut oil
3 cloves chopped garlic
1 chipotle pepper, minced
2 green onions, thinly cut
1 cup snap peas
1 cup shredded carrots
1 red pepper, cut to thin strips
3-4 leaves rainbow chard, cut to 1 inch strips
1 sliver of lemon
2-3 filets Mahi Mahi
3 cups rice, cooked

Sauce:
2 tablespoons ginger, minced
1 cup vanilla coconut milk
2 tablespoons hot pepper sauce (this comes out pretty spicy, so tone it down or up as needed)
3 tablespoons low sodium soy sauce
1 teaspoon Japanese curry paste
1 teaspoon ground cumin
Pinch of salt & pepper

Heat oven to 350 F.  Place the fish filets in a pan and sprinkle with salt, pepper, and some lemon juice.  Bake for 10 minutes.

In a large skillet, melt the coconut oil and add the garlic, chipotle pepper and green onion.  Cook on medium until the garlic is fragrant, about 2-3 minutes.  Add the rest of the vegetables, along with about ½ cup of water to the pan, and cover. Cook for about 5-10 minutes on low heat to steam the vegetables.

Mix all the ingredients for the sauce together and add to the vegetables.  Bring everything to a simmer and cook uncovered for approximately 10 minutes to allow the sauce to thicken.

Serve the vegetable broth mix and fish over a bed of rice.

– food on,
Shirley