• It's Friday, so for me that means celebrating the end of the week with curry night! Tonight on the menu we are cooking up a Japanese Katsu style curry.



    This is curry is a much more mild and with sweeter flavours, which is perfect for those of you who aren't particularly keen on hot and spicy curries.

    The recipe we used is from the Curry book (click here). However, we adapted it to our own taste.



    You will need: 
    Butter 
    1 large onion
    Ginger
    Curry powder 
    Chili 
    Garlic 
    Mushrooms 
    Carrot
    1 large cooking apple
    1 stick of celery
    Black pepper 
    Quorn or regular chicken fillets
    Bread crumbs 
    Flour to dust the chicken
    I beaten egg
    Vegetable oil to fry chicken 


    Method:
    Chop up the onions and fry in a knob of butter. The smell of this is amazing!
    Add chopped garlic and chili.
    Fry this off for about 2 mins.




    Chop up mushrooms, celery, apple and grate carrot and a little ginger, 




    Add all the ingredients into one pot, add curry powder, pepper and cover and leave this to cook on a low heat for 20 minutes. 




    Next,  get the Quorn or chicken fillet, dust with a little flour, dip in the beaten egg and coat with breadcrumbs. This will then be fried in the pan.






    We opted for a lighter accompaniment, rather than rice. Preferring instead a nice crispy salad.


    In the salad:
    Red cabbage
    Red onion
    Carrot
    Fresh basil leaves



    Yum!




    Thanks for reading xoxo