Chicken Katsu Curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
On a bed of rice this is a really tasty dish, the family love it every time I make it.
Ingredients
Curry sauce
- 1 onion
- 2 medium carrots
- 4 cloves of garlic
- 1 bay leaf
- 2 tbsp plain flour
- 1 tbsp curry powder
- 500 ml chicken stock
- 1tbsp runny honey
- 1tbsp light soy sauce
- 1/2 tsp garam masala
Chicken
- 1 onion
- 2 medium carrots
- 4 cloves of garlic
- 1 bay leaf
- 2 tbsp plain flour
- 1 tbsp curry powder
- 500 ml chicken stock
- 1tbsp runny honey
- 1tbsp light soy sauce
- 1/2 tsp garam masala
- 4 chicken fillets
- 1 egg
- plain flour
- breadcrumbs
Method
- STEP 1For the curry sauce: Chop 1 onion, 2 carrots and 4 cloves of garlic and sweat in 1tbsp olive oil for 20 mins until soft.
- STEP 2Stir in 2 tbsp plain flour and 1tbsp curry powder, cook for 1 minute. Add 500ml chicken stock, 1tbsp runny honey, 1tbsp light soy sauce and a bay leaf, cover and simmer for 20 minutes.
- STEP 3Remove bay leaf, add 1/2 tsp garam masala. Blend (the sauce should still be lumpy)
- STEP 4For the chicken, cut into escalopes and bash with a rolling pin. Dip in flour, then egg and finally cover in breadcrumbs (put in fridge for about 30 mins). Put in the oven for about 25/30 mins at 180 degrees until golden and cooked through.
- STEP 5Remove chicken from the oven, slice into pieces and place on a bed of rice and pour sauce over the chicken (enough to cover but not drown it).
