Name: Katsu Chicken curry
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

Chicken

4 servings

517 cal/serving

Instructions

Step 1

Heat sunflower oil in a saucepan, add sliced onions and chopped garlic and cook until softened

Sunflower oilOnionsGarlic

Step 2

Add sliced carrots and cook over low heat for 10 to 12 minutes

Carrot

Step 3

Add plain flour and curry powder and cook for 1 minute

Plain flourCurry powder

Step 4

Gradually stir in chicken stock until combined, then add honey, soy sauce and bay leaf and bring to the boil

Chicken stockHoneySoy sauceBay leaf

Step 5

Reduce heat and simmer until the sauce thickens, then stir in garam masala

Garam masala

Step 6

Strain the curry sauce through a sieve and return it to the saucepan

Step 7

Season both sides of the chicken breasts with salt and pepper

Step 8

Place plain flour, beaten egg and breadcrumbs in separate bowls

Plain flourEggBreadcrumbs

Step 9

Coat the chicken breasts in flour, dip in beaten egg, then coat in breadcrumbs on both sides

Plain flourEggBreadcrumbs

Step 10

Heat vegetable oil in a large frying pan and fry the chicken until golden brown, about 3 to 4 minutes each side

Vegetable oilChicken breast

Step 11

Place the cooked chicken on kitchen paper to absorb excess oil

Step 12

Pour the curry sauce over the chicken and serve