Katsu Chicken curry
By CookingMama
Prep:15min › Cook:30min › Ready in:45min For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened.
Ingredients
- 4, pounded, thickness chicken breast
- 30 ml plain flour
- 1, beaten egg
- 100 g, fine breadcrumbs
- 230 ml, frying vegetable oil
- 30 ml sunflower oil
- 2, sliced onions
- 5 cloves, chopped garlic
- 2, sliced carrot
- 20 ml curry powder
- 600 ml chicken stock
- 10 ml honey
- 20 ml soy sauce
- 1 bay leaf
- 5 ml garam masala
Preparation Steps
- Prep:15min › Cook:30min › Ready in:45min
- For 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.
- Add 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.
- Turn 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.
- For 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.
- Heat 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.
- Pour curry sauce over chicken, serve with white rice and enjoy!
Nutrition (per 100g)
- Calories: 742.5 kcal
- Protein: 53.1g
- Carbs: 34.6g
- Fat: 47.3g