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Member recipe

Chicken katsu curry

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Cooking time

Prep: 15 minutes Cook: 30 minutes

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Serves 4

Chicken katsu curry with an Indian touch to it. Great for a family dinner.

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  • 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


  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.

  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.

  3. Add in flour and curry powder and stir, then slowly stir in chicken stock.

  4. Add honey, soy sauce and bay leave and leave on low heat to cook.

  5. Put chicken on an oven tray and cook for 15 mins then turn over for a further 10 mins.

  6. Coat the nan in butter then garlic then cook for 6 mins

  7. Sive out the leaf onions and carrots ready to serve the sauce then cover chicken and naan in sauce.

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