Katsu chicken curry — crispy breaded chicken cutlets served with a mildly spiced, smooth Japanese curry sauce over rice. A beloved comfort-food classic.
- 4 pounded to 1cm thickness Chicken Breast
- 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
Tags:
Curry MeatVideo
Preparation
- For the curry sauce, heat the oil in a medium non-stick saucepan, add the onion and garlic, and cook until softened. Stir in the carrots and cook over low heat for 10 to 12 minutes.
- Add the flour and curry powder and cook for 1 minute, then gradually stir in the stock until combined, and add the honey, soy sauce and bay leaf. Slowly bring to the boil.
- Turn down the heat and simmer for 20 minutes, or until the sauce thickens but is still pourable, then stir in the garam masala. Pour the sauce through a sieve, return to the pan, and keep warm.
- For the chicken, season both sides with salt and pepper. Put the flour, egg and breadcrumbs in separate bowls in a row, then coat each chicken breast in flour, dip in the egg, and coat in breadcrumbs on both sides.
- Heat the oil in a large frying pan over medium-high heat and cook the chicken until golden brown, about 3 or 4 minutes each side, then drain on kitchen paper.
- Pour the curry sauce over the chicken and serve with white rice.
