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Chicken Katsu Curry

By pastayum (GoodFood Community)
  • Rating: 5 out of 5.11 ratings
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  • 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.
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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 1
    For 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 2
    Stir 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 3
    Remove bay leaf, add 1/2 tsp garam masala. Blend (the sauce should still be lumpy)
  • STEP 4
    For 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 5
    Remove 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).
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    Rating: 5 out of 5.11 ratings
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