Katsu chicken Curry

Updated at: Thu, 17 Aug 2023 05:32:41 GMT

Step 1

Slice the chicken breasts into 1 cm thick steaks. Add salt and pepper to the cornflour, mix up. Place the chicken in a sealed plastic bag with the cornflour and shake it well to ensure the chicken is covered in cornflour. Let it rest for 15 min.

Step 2

Heat oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 10 mins. Add the garlic, ginger and bay leaf, sizzle for another 30 secs, then stir in the curry powder, turmeric, garam masala and flour. Allow to sit on a low to medium heat.

Step 3

Once the spices are warmed through, add the coconut milk, honey, soy sauce and stock. Season well, cover and simmer over a low heat for 20 mins.

Step 4

Let it cool down slightly then blend the curry sauce until smooth and the chunks of carrots are combined in the sauce.

Step 5

Heat up oil in a frying pan with enough oil to be able to fry each side at the time

Step 6

Place egg and breadcrumbs in separate bowls and arrange in a row. Dip chickenbreats into the egg, then coat in breadcrumbs, making sure you cover both sides.

Step 7

Once the oil is hot, fry the chicken for around 5 min each side.

Step 8

Warm up the curry sauce

Step 9

Serve with Rice, cut the chicken in stripes and lay on the plate, top with the curry sauce, serve with the cucumber, carrot ribbons, herbs, spring onions and lime wedges, etc..

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