Katsu Chicken Curry Recipe

Better than a restaurant!

Everyone who is into Japanese food knows that Katsu Chicken Curry Recipe is absolutely gorgeous, like comfort food! What makes this better than other curries is that the meat is breaded and fried before having a lovely silky ‘chip shop style’ curry sauce poured all over it. Mmmm!

Serves: 4

Prep time: 10 mins

Cooking time: 40 mins

Total time: 50 mins

Ingredients

100g flour, seasoned with lots of salt andkatsu-chicken-curry
pepper
1 free-range egg, beaten lightly
200g Japanese panko breadcrumbs
4 boneless chicken breasts
100ml groundnut or vegetable oil
4 spring onions, chopped
steamed rice and salad to serve

For the curry sauce

1 tablespoon groundnut or vegetable oil
1 onion, peeled and chopped
5 whole garlic cloves, peeled
2 carrots, peeled and chopped
2 tablespoons plain flour
1 tablespoon medium curry powder
600ml chicken stock
2 teaspoons honey
1 tablespoon soy sauce
1 bay leaf
Half a teaspoon Garam Masala

To make the sauce

Heat the oil in a small pan. Add the onion and garlic and sauté for 2 minutes, then throw in the carrots and sweat slowly for 10 minutes with the lid on, giving the odd stir, until softened and starting to caramelise.
Stir in the flour and curry powder and cook for a minute.

Slowly pour in the stock until combined (do this gradually to avoid getting lumps). Add the honey, soy sauce and bay leaf and bring to the boil, then reduce the heat and simmer for 20 minutes, so the sauce thickens but is still of pouring consistency. Add the garam masala, then blend till smooth with a hand held food processor.

To prepare the chicken

Now prepare the chicken. Lay the seasoned flour, egg and breadcrumbs on separate plates. Coat the chicken in the flour, then dip into the egg and finally into the breadcrumbs.
Heat the oil in a frying pan and fry the breaded chicken breasts for 5 minutes on each side, or until golden and cooked through. Remove from the pan with a slotted spoon and leave to drain on kitchen paper. Slice the chicken diagonally and serve with the sauce drizzled over, steamed rice and salad and chopped spring onions.

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