Chicken Katsu Curry

Hey everyone!!! I know this is different from my usual baking posts, but I wanted to share this Chicken Katsu Curry that I’ve made a while ago. It is one of my favourite Japanese dishes so I decided to give it a try from scratch!

I used Gizzie Erskine’s recipe and you can find that through here. I’ve made it PLENTY of times so the recipe is very reliable and fool-proof! As you can see below, it needs quite a lot of ingredients… But don’t be discouraged as it is very easy and definitely worth it!
For the Curry Sauce:
  • 1 tbsp groundnut or vegetable oil
  • 1 onion, peeled and chopped
  • 5 whole garlic cloves, peeled
  • 2 carrots, peeled and chopped
  • 2 tbsp corn flour
  • 1 tbsp medium curry powder
  • 600ml chicken stock
  • 2 tsp honey
  • 1 tbsp soy sauce
  • 1 bay leaf
  • 1/2 tsp garam masala
For the chicken:
  • 4 x 100g chicken breasts
  • 100g flour, seasoned with lots of salt and pepper
  • 1 free-ranged egg, beaten lightly
  • 120g cornflakes, bashed in a pestle and mortar
  • 5 spritzs of olive oil
  • Sticky rice, to serve
  1. Heat the oven to 200ºC. To make the sauce, heat the oil in a small pan. Add the onion and garlic and sauté for 2 mins, then throw in the carrot pieces and cook slowly for 10 mins, with the lid on giving the odd stir occasionally. You want to sweat the vegetables until softened and starting to caramelise.
  2. Stir in the corn flour and curry powder and cook them for a min. 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. 
  3. Reduce the heat to a slow simmer and cook for 20 mins. 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. (Some people might like a chunky sauce so feel free not to strain it)
  4. Meanwhile, for 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.
  5. Spritz with oil then put in the hot oven for 12-15 mins. Slice the chicken diagonally then serve with Japanese steamed rice and salad.
The first time I made it, it took me almost 1 hour and 40 minutes + a LOT of plain flour to get the sauce to the right consistency! It was very frustrating so I decided to change the original recipe from plain flour to corn flour in the second time I made it. If you prefer a thicker sauce, use corn flour but if you don’t, you can switch it up to plain flour.

It looks different to the thick and differently-coloured sauce from Wagamama. When I first cooked it, I was expecting it to look like that but the result was the proper curry sauce that I’ve had in authentic Japanese restaurants. So that was an extra plus! Overall, it is a really delish and heartwarming meal. Definitely worth the time and effort it takes to make it!

Arroz Caldo

Last week, I got really ill when I was in uni. Like very ill that I was having a coughing fit constantly 24/7, inhalers couldn’t ease my asthma attacks and I was constantly struggling to breathe. But still, this didn’t stop my fattiness and addiction to cooking! I had cravings for my mom’s Arroz Caldo at 3 am in the morning! I was actually contemplating getting up and cooking…
Arroz Caldo, literally translated as ‘rice broth’, is a Filipino congee that closely resembles risotto. My mom used to make this for me when I was young and ill, hence, my cravings for it.
  • 250g chicken portions
  • 1 cup uncooked rice
  • 3 cups water
  • 2 tbsp fish sauce
  • 4-5 garlic cloves (I like mine garlicky so suit to your taste)
  • 1/2 tsp ground pepper
  • 1 onion, minced
  • 4  hard boiled eggs
  • 1 cup spring onions, minced
  • 2 knobs ginger
  • 1 piece of chicken cube
  • 1 piece of lemon
  • 2 tbsp cooking oil
  1. Heat the cooking oil in a pot, then saute the garlic, onion and ginger.
  2. Put in the chicken and cook until golden brown. Add the fish sauce.
  3. Sprinkle the ground pepper and any herbs you may want to add.
  4. Add the chicken cube and uncooked rice, mix and cook for a few minutes.
  5. Pour in the water and bring to a boil.
  6. Reduce heat to medium and simmer until the rice is fully cooked (30-40 minutes). Stir occasionally to avoid the rice from sticking.
  7. Add the hard boiled eggs.
  8. Serve hot with lemon juice and topped with spring onions.
This homely dish is simple to make and will surely warm you up, especially during the cold winter nights. It is super delish and every single bite of it reminds me of home!

Spaghetti Meatballs

Spaghetti Meatballs is a simple and easy dish that I think is worth sharing. As a student, I only used a limited amount and affordable ingredients but it still tasted heavenly!


  • 250g minced beef
  • 1 onion, diced
  • 3 garlic cloves, minced
  • A bunch of fresh parsley, finely chopped
  • Salt and pepper
  • Mixed herbs
  • 1 egg, beaten

To make the meatballs:

  1. Mix all of the ingredients in a large bowl, apart from the eggs. It is better to do this using your hands to make sure that the minced beef are properly separated and mixed well.
  2. Add the beaten egg and ensure that the egg has covered all of the meat.
  3. Take a handful of the minced beef and scrunch it up like a ball in the palm of your hands, until they are properly formed into a meatball.
With 2 tbsp of olive oil, shallow fry until cooked. Serve with spaghetti and pasta sauce, topped with lots and lots of grated cheese. And voila! Here’s a quick, easy and comforting dinner.