Katsu Chicken curry

Chicken · Japanese classic.

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

Method

1. Heat the pan — 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.
2. Stir — Stir in carrots and cook over low heat for 10 to 12 minutes.
3. Add ingredients — Add flour and curry powder; cook for 1 minute.
4. Stir — Gradually stir in stock until combined; add honey, soy sauce and bay leaf.
5. Bring to a boil — Slowly bring to the boil. Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency.
6. Serve — Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.
7. Season — For the chicken: Season both sides of chicken breasts with salt and pepper.
8. Continue cooking — Place flour, egg and breadcrumbs in separate bowls and arrange in a row.
9. Cover and cook — Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
10. Fry — Heat oil in large frying pan over medium-high heat.
11. Continue cooking — Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side.
12. Continue cooking — Once cooked, place on kitchen paper to absorb excess oil.

More Japan recipes

• Sushi Rolls
• Ramen
• Tempura
• Teriyaki Chicken
• Okonomiyaki
• Katsu Curry