Katsu Chicken curry
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Ingredients
- 4 pounded to 1cm thickness chicken breast
- 2 tablespoons plain flour
- 1 beaten egg
- 100g fine breadcrumbs
- 230ml frying vegetable oil
- 2 tablespoons sunflower oil
- 2 sliced onions
- 5 chopped cloves garlic
- 2 sliced carrot
- 2 tablespoons plain flour
- 4 teaspoons curry powder
- 600ml chicken stock
- 2 teaspoons honey
- 4 teaspoons soy sauce
- 1 bay leaf
- 1 teaspoon garam masala
Instructions
- Start the sauce: heat the sunflower oil in a saucepan and cook the onion and garlic until soft. Stir in the carrots and cook over low heat for 10–12 minutes.
- Add the flour and curry powder and cook for a minute, then gradually stir in the stock. Add the honey, soy sauce, and bay leaf, and bring slowly to a boil.
- Turn the heat down and simmer for 20 minutes, until the sauce thickens but still pours. Stir in the garam masala, then strain through a sieve back into the pan and keep warm.
- For the chicken, season the pounded breasts with salt and pepper. Set out the flour, beaten egg, and breadcrumbs in three separate bowls. Coat each breast in flour, then egg, then breadcrumbs, pressing to cover both sides.
- Heat the frying oil in a large pan over medium-high heat and fry the chicken until golden, 3–4 minutes a side, then drain on kitchen paper.
- Slice the chicken, pour the curry sauce over the top, and serve with white rice.
Adapted from TheMealDB and rewritten in our own words.