Chicken

4 tbsp canola oil4 boneless skinless chicken thighs3/4 cup panko1/4 cup grated Parmesan1 cup milk2 tbsp flourCajun sauce

1 tbsp butterOld bayPaprikaCayenne1 small yellow bell pepper diced1 small red bell pepper diced1 small red onion diced3 minced garlic cloves2-3 tsp chili flakes1 1/4 pints of heavy cream1 cup chicken broth1 box of farfalle pastaInstructions:

Melt butter in large skillet over medium heat.Add yellow and red bell peppers, and onion to same skillet,until crisp-tender, about 4 minutesAdd garlic and crushed red pepper to skillet and saute 3 minutes.Add whipping cream and chicken stock.Simmer until sauce re-heats and thickens slightly, about 5 minutesAdd 1 cup grated Parmesan cheese to sauce, stirring to incorporate.Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce andPound chicken thighs until very thin (the thinner the better).Mix panko breadcrumbs, flour, and Parmesan cheese together. Season with salt and pepper and Italian seasoningPlace milk in dish for dipping.Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbsPlace in cast iron pan that the oil has been heated in and fry at medium high temperature until golden crisp and cooked through.Add more oil as needed.Remove and drain chicken; keep warm.Meanwhile, cook farfalle pasta in large pot of boiling salted water until tender but still firm to bite.Save some pasta water. Drain remaining water and return to pot.Add sauce and toss to coat, slowly adding reserved pasta water as neededPlace pasta with sauce on plate, and top with chicken thighs.Serve, adding additional Parmesan and chili flakes to taste

Deep in flavour lighter version of Japanese Beef Curry. Simple and delicious!

Originally posted Japanese Potato Curry - Chefs Binge

Ingredients for 4 portions:

2 medium carrots, diced2 large waxy type potatoes (this type melts in the mouth)2 small onions finely chopped4 garlic cloves slicedhalf a celery stalk finely chopped500ml of beef stock200ml of coconut milk4tsp of curry powder (I used mild madras as it is one of my favourites)2tbsp of plain flour1tbsp of dark soy sauce1tsp of honey1tbsp of mirinrapeseed oil for fryingInstructions:

1. Heat 2tbsp of rapeseed oil in a frying pan.

2. Sweat the onions and celery on medium heat for 5 minutes.

3. Bring to a boil and reduce to a simmer, cook until soft (around 20 minutes)s)l it starts to brown (you may add a little bit more oil at this step)

4. Transfer to a medium pot and add beef stock, soy and mirin.

5. Bring to boil and reduce to simmer, cook until soft (around 20 minutes)

6. In the meantime prepare the curry roux, in the frying pan heat 3tbsp of oil and fry sliced garlic, when browned add 4tsp of curry powder and 2tbsp of plain flour. Cook on medium heat for around 2 minutes.

7. When potatoes and carrots are cooked to desired texture add coconut milk and 1tsp of honey, bring to the boil and turn off the heat.

8. Stir in curry roux to thicken and serve with rice and sliced green chilli.

Enjoy!

Couldn't recommend more highly. Perfect blend of classy and casual

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