From the shelf

Katsu Chicken curry

Name: Katsu Chicken curry
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

Japanese · Chicken · 16 ingredients · 7 steps

allrecipes.co.uk Watch it made

Curry
Meat

Kitchen clock

--:--:--

Batch

Metric

Timer

Kitchen

What you need

Ingredients

chicken breast4, pounded to 1cm thickness
plain flour2 tbsp
egg1, beaten
breadcrumbs100 g, fine
vegetable oil230 ml, frying
sunflower oil2 tbsp
onions2 slices
garlic5, chopped cloves
carrot2 slices
plain flour2 tbsp
curry powder4 tsp
chicken stock600 ml
honey2 tsp
soy sauce4 tsp
bay leaf1
garam masala1 tsp

Tick something here and it comes off the market list too.

How it goes

Method

0 of 7 done

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!

My notes