Katsu Chicken Curry
A Japanese-inspired comfort classic featuring crispy breaded chicken breast served with a smooth, aromatic curry sauce. Rich with layers of spice, honey and soy, it's the perfect balance of crunch and warmth.
Ingredients
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chicken breastβ 960 g 32 pcs
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vegetable oilβ 211.6 g π§ 230 ml π₯ 1 cup
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carrotβ 260 g None
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breadcrumbsβ 100 g 3Β½ pcs
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eggβ 50 g π§ 62.5 ml π₯ 4ΒΌ tbsp
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sunflower oilβ 27.2 g π§ 29.6 ml π₯ 2 tbsp
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chicken stockβ 600 g π§ 600 ml π₯ 2Β½ cup
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onionsβ 300 g π§ 2 pcs
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plain flourβ 17.7 g π§ 29.6 ml π₯ 2 tbsp
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plain flourβ 17.7 g π§ 29.6 ml π₯ 2 tbsp
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honeyβ 13.8 g π§ 9.9 ml π₯ 2 tsp
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garlicβ 25 g π§ 5 pcs
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curry powderβ 9.9 g π§ 19.7 ml π₯ 1β tbsp
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soy sauceβ 23.7 g π§ 19.7 ml π₯ 1β tbsp
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garam masalaβ 2.5 g 2Β½ pcs
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bay leafβ 1 g π§ 2 ml π₯ β tsp
Total nutrition
6695 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- To make the curry sauce, heat 2 tablespoons of sunflower oil in a medium non-stick saucepan over medium heat. Add the sliced onions and chopped garlic and cook until softened. Stir in the sliced carrots and cook over low heat for 10β12 minutes until tender.
- Add 2 tablespoons of plain flour and 4 teaspoons of curry powder to the pan and cook for 1 minute, stirring constantly. Gradually pour in 600 ml of chicken stock, stirring until fully combined. Add 2 teaspoons of honey, 4 teaspoons of soy sauce and 1 bay leaf, then slowly bring to the boil.
- Reduce the heat and simmer for 20 minutes, or until the sauce has thickened to a pourable consistency. Stir in 1 teaspoon of garam masala. Pass the sauce through a fine sieve, return it to the saucepan and keep warm over low heat until ready to serve.
- For the chicken, season both sides of the 4 pounded chicken breasts (each about 1 cm thick) with salt and pepper. Set out three shallow bowls β one with 2 tablespoons of plain flour, one with 1 beaten egg, and one with 100 g of fine breadcrumbs. Coat each breast in flour, dip into the egg, then press firmly into the breadcrumbs, covering both sides completely.
- Heat 230 ml of vegetable oil in a large frying pan over medium-high heat. Carefully place the breaded chicken into the hot oil and fry for 3β4 minutes per side until golden brown and cooked through. Transfer to kitchen paper to drain excess oil.
- Slice the chicken and arrange on plates. Pour the warm curry sauce generously over the top and serve with steamed white rice.
Source:
TheMealDB
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