Mama says it's a Kat amongst the chickens
My take on a Wagamama’s classic, although pretty sure they don't use agave nectar! Flashback to 80s (my childhood) classic – cat amongst the pigeons by Bros! I couldn't pour the sauce on top of the chicken for the photo as I prefer to dip my crispy chicken and pour sauce on rice. No veggies tonight asides from the vitamins released from the two carrots (i.e. Not much) , we all had a veggie loaded lunch, plus it's Katsu curry why would you want veg! I should have served it with a smoothie! It's reasonably salt heavy (around 2.5g in all the sauce, and some in the breadcrumbs), so just be careful with other salt intake for little one during the day. Chicken is reasonable soft cooked like this easy to gum and kids go crazy for a Katsu sauce!
Makes plenty for 2 grown-ups and 1 little one
Sauce ingredients
1 tbsp vegetable oil
1 onion peeled and chopped
5 whole garlic cloves peeled
2 carrots peeled and chopped
2 tbsp plain flour
1 tbsp medium curry powder
600ml low salt vegetable stock
2 tsp agave nectar (honey for older infants)
1 tbsp low salt soy sauce
1 bay leaf
½ tsp garam masala
Chicken ingredients
150 ml veggie oil
100g panko breadcrumbs
1 egg beaten
100g plain flour
2 chicken breast – filleted to 4-6 thinner fillets
Method
1. Make sauce. Heat oil in medium heat in pan add onion and garlic cook for 3-5 mins until soft. Add carrots and place lid on pan and turn heat to low – cook for around 10 mins, stir occasionally.
2. Add flour and curry powder stir though and cook for 30 seconds
3. Add stock slowly stirring continuously so no lumps form. Add soy sauce, agave nectar and bay leaf.
4. Put on lid and simmer for 20 mins stirring occasionally, the sauce should thicken up.
5. Once at desired thickness, stir through Garam masala and pour through sieve (discard the veg) and keep smooth sauce warm in saucepan on very low heat.
6. Now for the chicken. Dip chicken in flour, then eggs, then breadcrumbs then fry for around 5 minutes on each side – the oil should be on a medium heat so that the breadcrumbs don't go soggy and also don't burn. Check chicken is cooked by cutting through fillet and making sure there are no pink bits. Serve with sauce and sticky Jasmin rice.
Tips
It's pretty straightforward recipe but a bit labour intensive with the sieving and frying, so I would make double quantities and freeze ready for a straightforward next meal. To freeze chicken just pop the cooked fillets on baking paper on tray in freezer then once frozen click off and into bag/container. To use defrost by popping in fridge the day before to defrost, then heat through in oven on a tray (180C fan for 15-20 mins). Defrost the sauce with the chicken and warm through in pan on stove. If you can't get low salt soy or stock cubes then just use half measures of these – it shouldn't compromise too much on flavour – just make sure you are within limits for your child recommended salt intake. The sauce can be made 48 hours before and kept in fridge, then reheated on hob to serve.
Facts
Britain introduced curry to Japan 100 years ago, and considered a western dish in Japan.
Makes plenty for 2 grown-ups and 1 little one
Sauce ingredients
1 tbsp vegetable oil
1 onion peeled and chopped
5 whole garlic cloves peeled
2 carrots peeled and chopped
2 tbsp plain flour
1 tbsp medium curry powder
600ml low salt vegetable stock
2 tsp agave nectar (honey for older infants)
1 tbsp low salt soy sauce
1 bay leaf
½ tsp garam masala
Chicken ingredients
150 ml veggie oil
100g panko breadcrumbs
1 egg beaten
100g plain flour
2 chicken breast – filleted to 4-6 thinner fillets
Method
1. Make sauce. Heat oil in medium heat in pan add onion and garlic cook for 3-5 mins until soft. Add carrots and place lid on pan and turn heat to low – cook for around 10 mins, stir occasionally.
2. Add flour and curry powder stir though and cook for 30 seconds
3. Add stock slowly stirring continuously so no lumps form. Add soy sauce, agave nectar and bay leaf.
4. Put on lid and simmer for 20 mins stirring occasionally, the sauce should thicken up.
5. Once at desired thickness, stir through Garam masala and pour through sieve (discard the veg) and keep smooth sauce warm in saucepan on very low heat.
6. Now for the chicken. Dip chicken in flour, then eggs, then breadcrumbs then fry for around 5 minutes on each side – the oil should be on a medium heat so that the breadcrumbs don't go soggy and also don't burn. Check chicken is cooked by cutting through fillet and making sure there are no pink bits. Serve with sauce and sticky Jasmin rice.
Tips
It's pretty straightforward recipe but a bit labour intensive with the sieving and frying, so I would make double quantities and freeze ready for a straightforward next meal. To freeze chicken just pop the cooked fillets on baking paper on tray in freezer then once frozen click off and into bag/container. To use defrost by popping in fridge the day before to defrost, then heat through in oven on a tray (180C fan for 15-20 mins). Defrost the sauce with the chicken and warm through in pan on stove. If you can't get low salt soy or stock cubes then just use half measures of these – it shouldn't compromise too much on flavour – just make sure you are within limits for your child recommended salt intake. The sauce can be made 48 hours before and kept in fridge, then reheated on hob to serve.
Facts
Britain introduced curry to Japan 100 years ago, and considered a western dish in Japan.