Chicken katsu curry
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INGREDIENTSwww.ds-hk.net1 ^, X! {7 T1 J0 s- D
1 tbsp groundnut or vegetable oil最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區3 \* `" Y4 A+ u& P0 i
1 onion, peeled and chopped
p# c6 n6 C+ ?& a8 @( o, U7 c4 Hwww.ds-hk.net5 whole garlic cloves, peeled☆夜玥論壇ק7 m- E! L" b3 H
2 carrots, peeled and chopped
7 l) ^6 a0 m# B3 {. ?! k; ^www.ds-hk.net2 tbsp plain flour
4 P' G/ T: q' cbl,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1 tbsp medium curry powder
6 _4 b4 e0 C3 l* L0 J600ml chicken stock
/ M" y/ C9 T2 S3 s* N☆夜玥論壇ק2 tsp honey最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區- t8 _/ ]% u5 r0 |' X' A
1 tbsp soy sauce/ Y# c: i* w' i- R
1 bay leafbl,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/ h7 a+ {, k' x" c8 p% V
½ tsp garam masala
1 C( p; O$ P# F7 f* _. ~$ F最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區Salt and pepper
5 @7 `! J; ?% ubl,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4 x 100g chicken breastsbl,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7 M, v6 W* h- _6 P; _
100g flour, seasoned with lots of salt and pepper0 K1 \3 V' @- @# }" |2 K
1 free-range egg, beaten lightly
/ @" v8 i5 Q- p6 [) a* E) S最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區120g cornflakes, bashed in a pestle and mortar最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區, ?+ ?' j2 k1 q3 p
5 spritzes olive oil☆夜玥論壇ק! `- o7 ?& _( k, ?
To serve
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1 O' h' @3 d( d) e! Y☆夜玥論壇קJapanese steamed rice☆夜玥論壇ק9 x: N$ R# ]: ~3 G" p
Salad
9 B# V2 b4 Z0 R+ J c4 B$ i8 iwww.ds-hk.netMethod
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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,下載,電玩,原創,散文,文章,版主,壇主,資源6 B, F7 P5 ^* d4 @# f
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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.)
- }' A* u/ O3 E* V, h7 Sbl,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www.ds-hk.net! G! @3 ^. A4 T' U% u! W6 L% Z
3. 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.
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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.
