Katsu Chicken curry

Category : Chicken

Tags : Curry,Meat

Katsu Chicken curry

Recipes :

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 tablespoons onions

2 sliced onions

5 chopped cloves 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

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!

    • Youtube Tutorials