Katsu Chicken curry

Name: Katsu Chicken curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
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

Non-Veg📍Japanese🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Chicken

Ingredients for Katsu Chicken curry

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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

garam masala

1 teaspoon

Prep:15min › Cook:30min › Ready in:45min

Step-by-Step 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!