Chicken Katsu curry
Crispy coated chicken breast with a delicious Japanese style curry sauce.
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Servings: 2
Ingredients
For the curry sauce:
- 1 Onion diced
- 1 Carrot diced
- 4 Cloves of garlic chopped
- 5 g Ginger chopped
- 1 ½ tbsp Curry powder
- 1 tsp Turmeric
- 200 ml Chicken stock
- 400 ml Coconut milk
- 2 tbsp Soy sauce
- 2 tbsp Honey
For the chicken katsu:
- 2 Chicken breasts
- 100 g Plain flour
- 2 Eggs lightly beaten
- 100 g Panko breadcrumbs
Instructions
For the curry sauce:
- Heat a little cooking oil in a large pan over a medium to high heat. Cook the diced onion and carrot for about 5 minutes, until it softens.
- Add the garlic and ginger and cook for 30 seconds. Chuck in the curry powder and turmeric and cook for a further minute.
- Pour in the chicken stock and coconut milk. Bring it to the boil and reduce by half.
- Use a blender to blitz until smooth. Then add the soy sauce and honey.
For the chicken katsu:
- Place the chicken breasts into a sandwich bag, or alternatively between folded up cling film. Use a tenderising hammer or a rolling pin to bash the chicken until it’s an even thickness all the way through.
- Coat the chicken in flour, beaten egg, and finally the panko breadcrumbs.
- Shallow fry the chicken over a medium to high heat until it’s golden, crispy, and cooked through.
- Slice the chicken into strips and serve with rice and the curry sauce.