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Chicken katsu curry

By Charox92 (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
Chicken katsu curry with an Indian touch to it. Great for a family dinner.
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Ingredients

Sauce

  • 2 tablespoons olive oil
  • 2 onions sliced
  • 2 crushed garlic cloves
  • 2 medium carrots
  • 2 tablespoons plain flour
  • 2 tablespoons curry powder
  • 600 ml chicken stock
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 bay leaf

Chicken

  • 2 tablespoons olive oil
  • 2 onions sliced
  • 2 crushed garlic cloves
  • 2 medium carrots
  • 2 tablespoons plain flour
  • 2 tablespoons curry powder
  • 600 ml chicken stock
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 bay leaf
  • 4 chicken breasts
  • 2 cups of cornflakes crushed
  • 2 eggs
  • 1 cup flour

Naan

  • 2 tablespoons olive oil
  • 2 onions sliced
  • 2 crushed garlic cloves
  • 2 medium carrots
  • 2 tablespoons plain flour
  • 2 tablespoons curry powder
  • 600 ml chicken stock
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 bay leaf
  • 4 chicken breasts
  • 2 cups of cornflakes crushed
  • 2 eggs
  • 1 cup flour
  • 2 plain naan
  • 2 tablespoons butter
  • 2 garlic cloves

Method

  • STEP 1
    First heat oil on a low heat for 2 minuets, add onion and garlic, once softened add in carrots and cook for a further 10 minuets.
  • STEP 2
    Add beaten eggs, flour and corn flakes into 3 seperate bowls. Coat chicken in flour, then egg then cornflakes to make it breaded once done leave to the side.
  • STEP 3
    Add in flour and curry powder and stir, then slowly stir in chicken stock.
  • STEP 4
    Add honey, soy sauce and bay leave and leave on low heat to cook.
  • STEP 5
    Put chicken on an oven tray and cook for 15 mins then turn over for a further 10 mins.
  • STEP 6
    Coat the nan in butter then garlic then cook for 6 mins
  • STEP 7
    Sive out the leaf onions and carrots ready to serve the sauce then cover chicken and naan in sauce.
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