Katsu Chicken curry
Ingredients
- chicken breast – 4 pounded to 1cm thickness
- plain flour – 2 tablespoons
- egg – 1 beaten
- breadcrumbs – 100g fine
- vegetable oil – 230ml frying
- sunflower oil – 2 tablespoons
- onions – 2 sliced
- garlic – 5 chopped cloves
- carrot – 2 sliced
- plain flour – 2 tablespoons
- curry powder – 4 teaspoons
- chicken stock – 600ml
- honey – 2 teaspoons
- soy sauce – 4 teaspoons
- bay leaf – 1
- garam masala – 1 teaspoon
Instructions
- Prep:15min › Cook:30min › Ready in:45min
For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened.
- Stir in carrots and cook over low heat for 10 to 12 minutes.
- Add flour and curry powder; cook for 1 minute.
- Gradually stir in stock until combined; add honey, soy sauce and bay leaf.
- Slowly bring to the boil.
- Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency.
- Stir in garam masala.
- Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.
- For the chicken: Season both sides of chicken breasts with salt and pepper.
- Place flour, egg and breadcrumbs in separate bowls and arrange in a row.
- Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
- Heat oil in large frying pan over medium-high heat.
- Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side.
- Once cooked, place on kitchen paper to absorb excess oil.
- Pour curry sauce over chicken, serve with white rice and enjoy!
