Chicken Katsura Curry
- Preparation and cooking time
- Total time
- 1-2 hours soaking sticky rice, could soak overnight.
- More effort
- Serves 4
Ingredients
- 100g Plain white flour with salt and pepper
- 1 free range egg, beaten
- 4 boneless chicken breasts/thighs
- Groundnut/ vegetable oil
- Sticky/glutinous rice
For the curry sauce.
- 1 tbsp groundnut/vegetable oil
- 1 onion, peeled and chopped
- 4-5 garlic cloves, peeled and chopped
- 2 carrots, peeled and chopped
- 1 tbsp plain flour
- 2 tbsp medium curry powder
- 600ml chicken stock. I use 3 cubes.
- 100g runny honey
- 2 tbsp soy sauce
- 1 tbsp garam masala spice
Method
- STEP 1Firstly the sauce, heat the oil in the pan, add onion and garlic and sauté for 2 minutes. Then add the carrots and sweat slowly for 10 mins with the lid kept on, stir every couple of minutes, until softened and starting to caramelise.