Recipe: Chicken katsu curry for kids
Half term is in full swing and that means the kids are at home 24/7 for a full week! Keeping them entertained for so long can be a struggle, as can monitoring their food and drink intake. Preparing healthy, appealing dishes for our children suddenly turns into mission impossible.
Because we know that any help is welcome when you run out of inspiration to feed your brood, here is a kid-friendly chicken katsu curry recipe. We hope the recipe will make the dinnertime battle a little easier. And to banish boredom, why not get them to help you make it?
Chicken katsu curry for kids
Ingredients (serves 4)
4 chicken breast fillets (about 200g each)
80/100g (approx.) bread crumbs
Veg oil for frying
Plain rice, to serve
1. Wrap the chicken breast loosely in Clingfilm and flatten with a rolling pin or meat tenderiser. Dust with flour, dip in beaten egg then dip in bread crumbs.
2. Heat a frying pan with a little oil and cook the chicken breasts for about 6-7 minutes on each side
For the sauce
½ onion, chopped
1 garlic clove, chopped
2 small apples, grated
1 tbps veg oil
200ml chicken stock
1 tbps turmeric
½ tbps curry powder
1 tbps ketchup
1 tsp light soy sauce
1 tsp cornflour into 1 tbsp cold water
Salt and pepper
1. Roughly chop the onion and the garlic and soften and slightly brown. Add all the spices, the ketchup and apple. Add the stock and the water and soy and simmer for about 20 minutes.
2. Add the cornflour in the tablespoon of water and cook for a further 2 minutes until sauce is thickened
3. Blend with a hand blender or put in a liquidiser
4. Serve with the chicken and some rice