Chicken Katsu Curry
Intermed..
Introduction
A fruity, coconut scented curry sauce for crispy chicken – your children will love this Japanese classic.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 4 cloves garlic, chopped
- 1 tbsp medium curry powder
- 2 tbsp cornflour
- 500ml chicken stock, heated
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 bay leaf
- ½ tsp garam masala
- 4 chicken breasts
- 100g flour, seasoned with salt and pepper
- 2 eggs, beaten
- 200g Panko breadcrumbs
- Vegetable oil, to deep fry
- White rice
- Japanese pickles
FOR THE SAUCE:
FOR THE CHICKEN:
TO SERVE:
Method
- 1. In a pot, heat the vegetable oil and gently fry the onion, carrot and garlic for five minutes, until softened. Stir in the curry powder and cook for a minute, until fragrant. Stir in the cornflour and gradually add the chicken stock, stirring all the time.
- 2. Stir in the honey, soy sauce and add the bay leaf. Simmer for 20 minutes. If the sauce starts to get too thick, add a little water to loosen. Remove the bay leaf, stir in the garam masala and blend until smooth, using a stick blender.
- 3. Heat some vegetable oil to 170C in a deep based saucepan or deep fat fryer. Lightly pound the chicken breasts until slightly flattened, and dip alternately in flour, egg and breadcrumbs until well covered.
- 4. Slowly drop into the hot oil and cook for 8 – 10 minutes, until cooked through. Drain on kitchen paper and slice before serving on a mound of white rice, drizzled with curry sauce and topped with Japanese pickles.
