Katsu Chicken curry

Name: Katsu Chicken curry
Prep time: 25 min
Cook time: 66 min
Total time: 91 min
Yield: 6 servings
Ingredients: 4 pounded to 1cm thickness Chicken Breast; 4 tablespoons Plain Flour; 1 beaten Egg; 100 g fine Breadcrumbs; 230 ml frying Vegetable Oil; 2 tablespoons Sunflower Oil; 2 sliced Onions; 5 chopped cloves Garlic; 2 sliced Carrot; 4 teaspoons Curry Powder; 600 ml Chicken Stock; 2 teaspoons Honey; 4 teaspoons Soy Sauce; 1 Bay Leaf; 1 teaspoon Garam Masala

91 min · Serves 6 · By TheMealDB Import

High Protein
Japanese
Chicken
Curry
Meat
Dinner

Japanese, Chicken, Curry, Meat

Adapted from allrecipes.co.uk

Ingredients

For 6 servings

4 pounded to 1cm thicknessChicken Breast
4 tablespoonsPlain Flour
1 beatenEgg
100 g fineBreadcrumbs
230 ml fryingVegetable Oil
2 tablespoonsSunflower Oil
2 slicedOnions
5 chopped clovesGarlic
2 slicedCarrot
4 teaspoonsCurry Powder
600 mlChicken Stock
2 teaspoonsHoney
4 teaspoonsSoy Sauce
1 Bay Leaf
1 teaspoonGaram Masala

Method

Prep 25 min · Cook 66 min

1Prep:15min › Cook:30min › Ready in:45min
2For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
3Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
4Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.
5For the chicken: Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
6Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.
7Pour curry sauce over chicken, serve with white rice and enjoy!