Chicken Katsu Curry
Ingredients
Chicken
- Vegetable oil
- 4 chicken breasts
- 2 houses
- 100g plain flour
- Salt and pepper
- 1 teaspoon mixed herbs
- 200g breadcrumbs / panko / corn crisps
The sauce
- A little vegetable oil
- 2 onions
- 2 carrots
- 10g brown sugar
- 4 cloves of garlic
- Ginger
- 60g plain flour
- 40g medium curry powder
- 1 teaspoon garam masala
- 30g honey
- 2 tablespoons soy sauce
- A pinch of chilli flakes
- 800ml chicken stock
To be served
- Rice and salad leaves
- Spring onions
Method
- For the chicken, cut the chicken breasts into pieces. Place the flour, eggs and breadcrumbs in three separate bowls, and season the flour with salt, pepper and dry herbs. Dip the chicken pieces, a little at a time, in the flour, then in the egg and then in the breadcrumbs. Place the covered chicken on a plate while you prepare the sauce.
- For the curry sauce, heat a little oil in a pan and fry the onion and carrot for 10 minutes. Add the sugar, garlic and ginger and cook for a few more minutes. Sprinkle the flour, curry powder and garam masala over it and cook for 1 minute. Mix the honey and soy sauce to create a paste. Pour in the chicken stock, cover and simmer for 20 minutes until the carrot has softened. Place the sauce in a blender and blend until smooth, then return to the pan to keep warm.
- For the chicken, heat the oil in a large frying pan and fry for 3–4 minutes on each side until golden and crisp. Transfer to a tray to keep warm in a low oven while you cook the rest of the chicken.
- To serve, place cooked rice on one side of the bowl and salad on the other. Place the chicken on top and add the sauce. Garnish with sliced spring onions.