Katsu Chicken curry
ChickenJapaneseCurryMeat
Ingredients
- chicken breast
- plain flour
- egg
- breadcrumbs
- vegetable oil
- sunflower oil
- onions
- garlic
- carrot
- plain flour
- curry powder
- chicken stock
- honey
- soy sauce
- bay leaf
- garam masala
Steps
- 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!
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