Leigh

Crispy sesame chicken on rice

Posted on by Leigh

Crispy sesame chicken on rice

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 504kcal

Ingredients

Chicken

  • 500 g chicken breasts boneless and skinless
  • 100 g cornstarch (cornflour)
  • 2 eggs
  • 50 g sesame seeds
  • cooking oil frying
  • salt to taste
  • pepper to taste

Lemon Sauce

  • 2 lemons zested and juiced
  • 60 ml soy sauce
  • 60 ml water
  • 60 ml sugar
  • 1 tbsp white vinegar
  • 1 tbsp cornstarch

Serving

  • 250 g cooked rice (white or brown)

Instructions

  • In a bowl, whisk together the lemon zest, lemon juice, soy sauce, water, sugar, white vinegar, and cornstarch until well combined. Set aside.
  • Cut the chicken into bite-sized pieces.
  • In a shallow bowl, beat the eggs and season with a pinch of salt and pepper.
  • Place the cornstarch in another shallow bowl.
  • Dip each piece of chicken into the beaten eggs, allowing any excess to drip off.
  • Coat the chicken pieces evenly with cornstarch, pressing the cornstarch onto the chicken to adhere.
  • Heat the cooking oil in a deep frying pan or wok over medium-high heat. You should have enough oil to submerge the chicken pieces.
  • Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry until the chicken is golden brown and crispy, which should take about 4-5 minutes per batch. Remove the chicken and drain on paper towels.
  • In a separate saucepan, heat the lemon sauce mixture over medium heat, stirring constantly until it thickens and becomes glossy. This should take about 2-3 minutes.
  • Once the sauce is ready, pour it over the crispy chicken and toss to coat the chicken evenly with the lemon sauce.
  • Sprinkle the sesame seeds over the chicken and toss again to coat.
  • Serve the crispy sesame lemon chicken over cooked rice and garnish with additional sesame seeds or fresh lemon zest if desired.
    Enjoy your delicious crispy sesame lemon chicken served on rice!
Nutrition Facts
Crispy sesame chicken on rice
Serving Size
 
1 Serving
Amount per Serving
Calories
504
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
4
g
Cholesterol
 
162
mg
54
%
Sodium
 
1004
mg
44
%
Potassium
 
680
mg
19
%
Carbohydrates
 
64
g
21
%
Fiber
 
4
g
17
%
Sugar
 
14
g
16
%
Protein
 
35
g
70
%
Vitamin A
 
169
IU
3
%
Vitamin C
 
30
mg
36
%
Calcium
 
165
mg
17
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Penne alla vodka

Posted on by Leigh

Penne alla vodka

Print Pin Rate
Course: Supper
Prep Time: 2 minutes
Cook Time: 23 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 616kcal

Ingredients

  • 400 g penne pasta
  • 2 tbsp butter
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 200 ml tomato puree (passata)
  • 150 ml heavy cream
  • 60 ml vodka
  • 1/4 tsp red pepper flakes (optional)
  • fresh basil leaves for garnish (optional)
  • Parmesan cheese grated, for garnish (optional)
  • salt to taste
  • pepper to taste

Instructions

Cook the Penne Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the penne pasta and cook according to the package instructions until al dente.
  • Drain the pasta and set it aside.

Make the Vodka Sauce:

  • In a large skillet or pan, melt the butter over medium heat.
  • Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.

Add Garlic and Tomato Puree:

  • Add the minced garlic to the pan and cook for another 30 seconds until fragrant.
  • Pour in the tomato puree (passata) and stir well.

Simmer the Sauce:

  • Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.

Add Heavy Cream and Vodka:

  • Pour in the heavy cream and vodka, and stir to combine.
  • Allow the sauce to simmer for an additional 5-7 minutes until it thickens slightly.
  • Season with salt, pepper, and a pinch of red pepper flakes if you want a bit of heat.

Combine the Sauce and Pasta:

  • Add the cooked penne pasta to the sauce and toss to coat the pasta evenly.

Serve:

  • Divide the Penne alla Vodka among serving plates.
  • Garnish with fresh basil leaves if desired and grated Parmesan cheese.
    Enjoy your delicious Penne alla Vodka with metric measurements!
Nutrition Facts
Penne alla vodka
Serving Size
 
1 Serving
Amount per Serving
Calories
616
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
58
mg
19
%
Sodium
 
81
mg
4
%
Potassium
 
538
mg
15
%
Carbohydrates
 
83
g
28
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
15
g
30
%
Vitamin A
 
1052
IU
21
%
Vitamin C
 
8
mg
10
%
Calcium
 
65
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Blueberry pancakes

Posted on by Leigh

Blueberry pancakes

Print Pin Rate
Course: Breakfast, Snack
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 pancakes
Calories: 85kcal

Ingredients

  • 200 g all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 300 ml buttermilk
  • 1 egg large
  • 2 tbsp butter melted
  • 150 g fresh blueberries
  • butter or oil for cooking

Instructions

  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
  • In a separate bowl, whisk together the buttermilk, egg, and melted butter.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps in the batter.
  • Gently fold in the fresh blueberries.
  • Heat a non-stick skillet or griddle over medium-high heat and add a small amount of butter or oil to grease the surface.
  • Pour 1/4 cup (60ml) of the pancake batter onto the skillet for each pancake. You can cook multiple pancakes at once if your skillet allows.
  • Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface.
  • Flip the pancakes and cook for another 1-2 minutes, or until they are golden brown and cooked through.
  • Transfer the pancakes to a plate and keep warm while you cook the remaining batter.
  • Serve the blueberry pancakes with your choice of toppings, such as maple syrup, more fresh blueberries, or a dollop of whipped cream.
    Enjoy your delicious blueberry pancakes!
Nutrition Facts
Blueberry pancakes
Amount per Serving
Calories
85
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
16
mg
5
%
Sodium
 
198
mg
9
%
Potassium
 
51
mg
1
%
Carbohydrates
 
14
g
5
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
2
g
4
%
Vitamin A
 
96
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
56
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Spicy crumbed chicken strips

Posted on by Leigh

Spicy crumbed chicken strips

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 12 strips
Calories: 240kcal

Ingredients

Chicken Strips

  • 500 g chicken breasts boneless and skinless (cut inot strips)
  • 150 g all-purpose flour
  • 2 eggs beaten)
  • 150 g breadcrumbs
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper (adjust to taste for spiciness)
  • cooking oil for frying
  • salt to taste
  • pepper to taste

Dipping Sauce

  • 150 g mayonnaise
  • 2 tbsp hot sauce (adjust to taste)
  • 1 tsp lemon juice
  • salt
  • pepper

Instructions

Prepare the Chicken Strips:

  • Start by preparing your chicken breasts. Trim any excess fat and cut them into strips, about 2-3 cm wide.
  • In a bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. This will be your dry coating mixture.
  • In another bowl, beat the eggs. This will be your wet coating mixture.
  • Place the breadcrumbs in a third bowl.
  • Dip each chicken strip into the flour mixture, ensuring it's coated evenly.
  • Next, dip the floured chicken strip into the beaten eggs.
  • Finally, coat the chicken strip with breadcrumbs, pressing gently to make sure the breadcrumbs adhere to the chicken. Repeat this process for all the chicken strips.

Fry the Chicken Strips:

  • Heat about 2-3 cm of cooking oil in a frying pan over medium-high heat until it reaches about 175°C (350°F).
  • Carefully add the coated chicken strips to the hot oil, making sure not to overcrowd the pan. You may need to fry them in batches.
  • Fry the chicken strips for about 3-4 minutes on each side or until they are golden brown and crispy.
  • Once done, remove the chicken strips from the oil and place them on a plate lined with paper towels to drain any excess oil.

Prepare the Dipping Sauce:

  • In a small bowl, mix together the mayonnaise, hot sauce, lemon juice, salt, and pepper. Adjust the hot sauce to your desired level of spiciness.
  • Serve the spicy crumbed chicken strips hot with the dipping sauce on the side.
    Enjoy your delicious homemade spicy crumbed chicken strips!
Nutrition Facts
Spicy crumbed chicken strips
Amount per Serving
Calories
240
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
3
g
Cholesterol
 
59
mg
20
%
Sodium
 
288
mg
13
%
Potassium
 
219
mg
6
%
Carbohydrates
 
19
g
6
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
13
g
26
%
Vitamin A
 
182
IU
4
%
Vitamin C
 
2
mg
2
%
Calcium
 
34
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Thai glazed chicken

Posted on by Leigh

Thai glazed chicken

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 374kcal

Ingredients

Chicken

  • 4 chicken breasts boneless and skinless (about 600g)
  • 2 vegetable oil
  • salt to taste
  • pepper to taste

Glaze

  • 80 ml soy sauce
  • 80 ml honey
  • 60 ml lime juice (about 2 limes)
  • 2 garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 1 tbsp Thai red curry paste
  • 1 tbsp fish sauce (optional)
  • 1/2 tsp crushed red pepper flakes (adjust to taste)

Garnish

  • fresh cilantro leaves
  • sliced green onions
  • lime wedges

Instructions

  • Start by preparing the glaze. In a bowl, combine the soy sauce, honey, lime juice, minced garlic, minced ginger, Thai red curry paste, fish sauce (if using), and crushed red pepper flakes. Whisk until well combined. Set aside.
  • Season the chicken breasts with a pinch of salt and pepper on both sides.
  • Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts.
  • Cook the chicken for about 4-5 minutes per side or until it's cooked through and has a nice golden-brown color. The internal temperature should reach 75°C (165°F).
  • Once the chicken is cooked, remove it from the skillet and set it aside on a plate.
  • In the same skillet, pour the prepared glaze mixture. Bring it to a simmer over medium heat.
  • Let the glaze simmer for about 2-3 minutes or until it thickens slightly.
  • Return the cooked chicken to the skillet and spoon the glaze over the chicken. Cook for an additional 1-2 minutes, allowing the chicken to absorb the flavors of the glaze.
  • Serve the Thai glazed chicken hot, garnished with fresh cilantro leaves, sliced green onions, and lime wedges.
    Enjoy your delicious Thai glazed chicken!
Nutrition Facts
Thai glazed chicken
Amount per Serving
Calories
374
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
145
mg
48
%
Sodium
 
1718
mg
75
%
Potassium
 
937
mg
27
%
Carbohydrates
 
27
g
9
%
Fiber
 
0.5
g
2
%
Sugar
 
25
g
28
%
Protein
 
51
g
102
%
Vitamin A
 
675
IU
14
%
Vitamin C
 
8
mg
10
%
Calcium
 
29
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Greek lamb chops

Posted on by Leigh

Greek lamb chops

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 5 minutes
Refrigerater: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 358kcal

Ingredients

  • 4 lamb chops (about 200-250g each)
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 lemon juiced
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • lemon wedges and fresh herbs for garnish (optional)
  • salt to taste
  • pepper to taste

Instructions

  • In a bowl, combine the olive oil, minced garlic, lemon juice, dried oregano, dried rosemary, and dried thyme. This mixture will be your marinade.
  • Place the lamb chops in a shallow dish or a resealable plastic bag. Pour the marinade over the lamb chops, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably, overnight. This allows the flavors to penetrate the meat.
  • When you're ready to cook, remove the lamb chops from the refrigerator and let them come to room temperature for about 30 minutes.
  • Preheat your grill or grill pan to medium-high heat (around 200-220°C).
  • Season the lamb chops with salt and black pepper on both sides.
  • Place the lamb chops on the grill and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. Lamb is best when it's still slightly pink in the center.
  • While grilling, you can baste the lamb chops with any leftover marinade to enhance the flavor.
  • Once the lamb chops are done to your liking, remove them from the grill and let them rest for a few minutes before serving.
  • Garnish with lemon wedges and fresh herbs if desired.
    Serve your Greek lamb chops with traditional Greek sides like Tzatziki, Greek salad, and pita bread for a complete Mediterranean meal. Enjoy!
Nutrition Facts
Greek lamb chops
Amount per Serving
Calories
358
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
10
g
Cholesterol
 
129
mg
43
%
Sodium
 
101
mg
4
%
Potassium
 
581
mg
17
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
42
g
84
%
Vitamin A
 
17
IU
0
%
Vitamin C
 
15
mg
18
%
Calcium
 
35
mg
4
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Greek lamb pittas

Posted on by Leigh

Greek lamb pittas

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 10 minutes
Soaking: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 354kcal

Ingredients

Lamb Marinade

  • 500 g lamb shoulder boneless, cut into small pieces
  • 2 garlic cloves minced
  • 1 tsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • juice of 1 lemon
  • salt to taste
  • pepper to taste

Tzatziki Sauce

  • 200 Greek yogurt
  • 1/2 cucumber grated and excess moisture squeezed out
  • 2 garlic cloves minced
  • 1 tbsp fresh dill chopped
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste

Pittas

  • 4 pita breads
  • 1 red onion thinly sliced
  • 1 tomato thinly sliced
  • fresh lettuce leaves

Instructions

  • In a bowl, combine the minced garlic, olive oil, dried oregano, dried rosemary, salt, pepper, and lemon juice to create the lamb marinade.
  • Place the cubed lamb in the marinade and coat it evenly. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to meld.
  • Preheat your grill or a grill pan over medium-high heat.
  • Thread the marinated lamb onto skewers. If you're using wooden skewers, soak them in water for about 30 minutes before threading the lamb to prevent them from burning.
  • Grill the lamb skewers for about 8-10 minutes, turning occasionally, until they are cooked to your desired level of doneness.
  • While the lamb is cooking, prepare the tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, olive oil, salt, and pepper. Mix well and refrigerate until ready to use.
  • Warm the pitta bread in the oven or on the grill for a minute or two on each side.
  • To assemble the Greek lamb pittas, spread a generous amount of tzatziki sauce on each pitta bread. Top with slices of tomato, red onion, fresh lettuce leaves, and the grilled lamb.
  • Roll the pitta bread around the filling, securing it with parchment paper or aluminum foil if needed.
  • Serve your delicious Greek lamb pittas immediately with extra tzatziki sauce on the side, and enjoy!
    Feel free to customize your pittas with additional toppings like feta cheese, olives, or hot sauce, depending on your preferences.
Nutrition Facts
Greek lamb pittas
Amount per Serving
Calories
354
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
53
mg
18
%
Sodium
 
377
mg
16
%
Potassium
 
541
mg
15
%
Carbohydrates
 
39
g
13
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
27
g
54
%
Vitamin A
 
295
IU
6
%
Vitamin C
 
8
mg
10
%
Calcium
 
134
mg
13
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Steak gyros

Posted on by Leigh

Steak gyros

Print Pin Rate
Course: Supper
Prep Time: 3 minutes
Cook Time: 5 minutes
Refrigerate: 1 hour
Total Time: 1 hour 8 minutes
Servings: 4 people
Calories: 412kcal

Ingredients

Marinade

  • 500 g beef sirloin or flank steak, thinly sliced
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 2 tbsp olive oil
  • juice of 1 lemon
  • salt to taste
  • pepper to taste

Tzatziki Sauce

  • 200 g Greek yogurt
  • 1/2 cucumber grated and excess liquid squeezed out
  • 2 garlic cloves minced
  • 1 tbsp fresh dill choppped
  • juice of 1/2 lemon
  • salt to taste
  • pepper to taste

Serving

  • 4 pita bread or flatbreads
  • Sliced tomatoes
  • Sliced cucumbers
  • Sliced red onions
  • Lettuce leaves
  • Feta cheese (optional)
  • Kalamata olives (optional)

Instructions

  • In a bowl, combine the minced garlic, dried oregano, dried thyme, paprika, ground cumin, olive oil, lemon juice, salt, and pepper to create the marinade.
  • Place the thinly sliced steak in a zip-top bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish, and marinate the steak in the refrigerator for at least 1 hour, or overnight for best results.
  • While the steak is marinating, prepare the Tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, salt, and pepper. Mix well and refrigerate until ready to use.
  • Preheat your grill or a grill pan over medium-high heat. Remove the marinated steak from the refrigerator and let it come to room temperature.
  • Grill the marinated steak for about 2-3 minutes per side, or to your desired level of doneness.
  • Warm the pita bread or flatbreads on the grill for about 30 seconds on each side.
  • To assemble the gyros, spread a generous amount of Tzatziki sauce on each pita bread. Add the grilled steak slices, sliced tomatoes, cucumbers, red onions, lettuce, and optional feta cheese and Kalamata olives.
  • Fold the pita bread in half, wrap it in parchment paper or foil, and serve your delicious Steak Gyros immediately. Enjoy!
    Feel free to adjust the ingredients and quantities to suit your taste preferences. Enjoy your homemade Steak Gyros!
Nutrition Facts
Steak gyros
Amount per Serving
Calories
412
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
71
mg
24
%
Sodium
 
393
mg
17
%
Potassium
 
641
mg
18
%
Carbohydrates
 
35
g
12
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
38
g
76
%
Vitamin A
 
300
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
148
mg
15
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken katsu sandwich

Posted on by Leigh

Chicken katsu sandwich

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 people
Calories: 1151kcal

Ingredients

Chicken Katsu

  • 2 chicken breast boneless and skinless (about 200g each)
  • 100 g all-purpose flour
  • 2 eggs large
  • 150 g panko breadcrumbs
  • vegetable oil for frying
  • salt to taste
  • pepper to taste

Tonkatsu Sauce

  • 4 tbsp ketchup
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tsp Dijon mustard (optional)
  • 1 garlic clove minced (optional)

Sandwich

  • 4 slices of bread
  • Shredded cabbage or lettuce
  • Sliced tomatoes
  • Sliced cucumber
  • Japanese mayonnaise (Kewpie mayonnaise, if available)
  • Tonkatsu sauce (from above)
  • Pickles (optional)

Instructions

Prepare the Tonkatsu Sauce:

  • In a small bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, sugar, Dijon mustard (if using), and minced garlic (if using). Set aside.

Bread the Chicken:

  • Place the flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
  • Season the chicken breasts with salt and pepper.
  • Dredge each chicken breast in flour, making sure to shake off any excess.
  • Dip the floured chicken into the beaten eggs, ensuring it's coated evenly.
  • Finally, coat the chicken with panko breadcrumbs, pressing the breadcrumbs onto the chicken to adhere.

Fry the Chicken:

  • Heat vegetable oil in a frying pan over medium-high heat until it reaches about 170°C (340°F).
  • Carefully place the breaded chicken into the hot oil and fry for about 4-5 minutes on each side or until the chicken is golden brown and cooked through.
  • Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil.

Assemble the Sandwich:

  • Toast the slices of bread if desired.
  • Spread a generous amount of Japanese mayonnaise on one side of each slice of bread.
  • Place shredded cabbage or lettuce on two of the bread slices.
  • Lay a slice of tomato and cucumber on top of the cabbage.
  • Add a fried chicken breast on each of the prepared bread slices.
  • Drizzle tonkatsu sauce over the chicken.
  • Top with the remaining slices of bread to make sandwiches.

Serve:

  • Cut the sandwiches in half diagonally and serve with extra tonkatsu sauce for dipping.
  • Optionally, you can serve pickles on the side for added flavor.
    Enjoy your delicious Chicken Katsu Sandwich!
Nutrition Facts
Chicken katsu sandwich
Amount per Serving
Calories
1151
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
5
g
Cholesterol
 
308
mg
103
%
Sodium
 
2900
mg
126
%
Potassium
 
1487
mg
42
%
Carbohydrates
 
161
g
54
%
Fiber
 
7
g
29
%
Sugar
 
25
g
28
%
Protein
 
81
g
162
%
Vitamin A
 
478
IU
10
%
Vitamin C
 
7
mg
8
%
Calcium
 
423
mg
42
%
Iron
 
12
mg
67
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken curry

Posted on by Leigh

Chicken curry

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 45 minutes
Refrigerate: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 4 people
Calories: 412kcal

Ingredients

Marinating Chicken

  • 500 g boneless chicken cut into bite-sized pieces
  • 1/2 cup yogurt
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • salt to taste

Curry

  • 2 tbsp vegetable oil
  • 2 onions finely chopped
  • 2 tomatoes finely chopped
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 bay leaf
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/2 tsp paprika powder (optional for color)
  • salt to taste
  • fresh coriander leaves for garnish

Instructions

Marinating the Chicken:

  • In a large bowl, combine the yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, and salt.
  • Add the chicken pieces to the marinade and mix well to coat the chicken evenly. Cover the bowl and refrigerate for at least 30 minutes, but ideally, marinate it for a few hours or overnight for the best flavor.

Cooking the Curry:

  • Heat the vegetable oil in a large, heavy-bottomed pan or pot over medium heat.
  • Add the cumin seeds, cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for a minute or until they start to crackle and become fragrant.
  • Add the chopped onions and sauté until they turn golden brown, which should take about 5-7 minutes.
  • Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture, stirring occasionally. This may take around 7-10 minutes.
  • Stir in the coriander powder, cumin powder, garam masala, and paprika powder (if using). Cook for another 2-3 minutes to allow the spices to blend.
  • Add the marinated chicken to the pan and cook for about 5-7 minutes, or until the chicken turns white and is partially cooked.
  • Pour in enough water to cover the chicken. Bring it to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes or until the chicken is cooked through and tender. Stir occasionally.
  • Adjust the salt and spices according to your taste. If you prefer a thicker curry, you can let it simmer for a bit longer to reduce the sauce.

Serving:

  • Garnish the chicken curry with fresh coriander leaves. Serve hot with steamed rice, naan bread, or roti.
    Enjoy your homemade Indian Chicken Curry!
Nutrition Facts
Chicken curry
Amount per Serving
Calories
412
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
11
g
Cholesterol
 
127
mg
42
%
Sodium
 
130
mg
6
%
Potassium
 
611
mg
17
%
Carbohydrates
 
14
g
5
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
23
g
46
%
Vitamin A
 
811
IU
16
%
Vitamin C
 
14
mg
17
%
Calcium
 
104
mg
10
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.