Katsu Chicken curry
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
- 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
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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
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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
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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