Chicken katsu curry
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1 tbsp groundnut or vegetable oilbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源 R+ `' ^8 J1 f! \5 I& I, J n
1 onion, peeled and choppedbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源. ~- q+ l9 G$ A. Z5 i+ o
5 whole garlic cloves, peeledwww.ds-hk.net4 Z2 q8 I$ I& p; d% F
2 carrots, peeled and chopped
9 k% S* h% J0 d( H$ e b& p☆夜玥論壇ק2 tbsp plain flour, z* W5 G/ v" z3 p$ O4 s& ~
1 tbsp medium curry powder- w9 M, ]0 K5 z9 G( ]( k- u. h
600ml chicken stock
* T2 a6 Z( F) M" _☆夜玥論壇ק2 tsp honey最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區7 F1 [8 G' }2 q) s. c
1 tbsp soy sauce
6 a ?4 D% j& H u: d$ U: Mwww.ds-hk.net1 bay leaf o# v: v2 W# N% ?! e# \# C
½ tsp garam masala: g- m5 Q1 s6 \9 G( j
Salt and pepper
2 s) V. i' |8 G+ C& f4 x 100g chicken breasts& X/ @- Q2 V1 a# T; q
100g flour, seasoned with lots of salt and pepperwww.ds-hk.net+ N: Y7 t# Z( q; z
1 free-range egg, beaten lightly最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區- \5 r; c7 b( g! w
120g cornflakes, bashed in a pestle and mortar
$ w C+ S4 c' `% [; M) |☆夜玥論壇ק5 spritzes olive oilwww.ds-hk.net6 z* W$ ]9 S# p8 w7 \
To serve
6 n( \0 G9 R- Y) a3 \/ ]8 X' p9 U3 {www.ds-hk.net
5 k( x8 K9 p: z# U: cwww.ds-hk.netJapanese steamed rice
% u/ x' d' O2 B& }% ?, K最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區Salad
& y0 ]1 k3 V8 o1 h1 B% i0 n* Q4 pbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源Method☆夜玥論壇ק E9 Y6 f( ?9 E6 z; \* [3 ]
bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源$ d/ Y: C% D5 [+ F6 I+ X, e
1. Heat the oven to 200°C. To make the sauce, heat the oil in a small pan. Add the onion and garlic and saute for 2 minutes, then throw in the carrot pieces and cook slowly for 10 minutes, with the lid on, giving the odd stir occasionally. You want to sweat the vegetables until softened and starting to caramelise.bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源( \! `. v* C. i9 V
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2. Stir in the flour and curry powder and cook them for a minute. Slowly pour in the chicken stock bit by bit until combined (do it slowly to avoid getting lumps). Add the honey, soy and bay leaf then bring to the boil. Reduce the heat to a slow simmer and cook for 20 minutes. The sauce will have thickened and taken on all of the flavours, although you still need it to have a pouring consistency. Add the garam masala, salt and pepper, then pass the sauce through a sieve. (if you like a chunky sauce so feel free not to strain it.)
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1 w8 n& m5 G& @9 i' V" D) R3. While the sauce is cooking, get on with the chicken. Lay the seasoned flour, egg and cornflakes on to separate plates. Coat the chicken breasts into the flour, then the egg and finally cover with the cornflakes.0 w7 {! `7 O% \1 @
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4. Spritz with oil then put in the hot oven for 12-15 minutes. Slice the chicken diagonally then serve with Japanese steamed rice and salad.
