Dinner

Katsu Chicken Curry

Name: Katsu Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 4 chicken breast, pounded to 1 cm thickness; 2 tablespoons plain flour; 1 egg, beaten; 100g fine breadcrumbs, fine; 230ml vegetable oil, for frying; 2 tablespoons sunflower oil; 2 onion, sliced; 5 cloves garlic, chopped; 2 carrot, sliced; 2 tablespoons plain flour; 4 teaspoons curry powder; 600ml chicken stock; 2 teaspoons honey; 4 teaspoons soy sauce; 1 bay leaf; 1 teaspoon garam masala; salt, to taste; pepper, to taste; white rice, to serve

Crispy breaded chicken breasts served with a smooth, mildly spiced Japanese-style curry sauce.

45 min
590 kcal
Japanese
Curry

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Heat the sunflower oil in a medium non-stick saucepan. Add the onion and garlic and cook until softened.
Step 2:
Stir in the carrots and cook over low heat for 10 to 12 minutes.
10–12 min
Step 3:
Add the plain flour and curry powder, then cook for 1 minute.
1 min
Step 4:
Gradually stir in the chicken stock until combined. Add the honey, soy sauce, and bay leaf.
Step 5:
Slowly bring the sauce to the boil.
Step 6:
Turn down the heat and simmer for 20 minutes, or until the sauce thickens but is still of pouring consistency.
20 min
Step 7:
Stir in the garam masala.
Step 8:
Pour the curry sauce through a sieve, return it to the saucepan, and keep it over low heat until ready to serve.
Step 9:
Season both sides of the chicken breasts with salt and pepper.
Step 10:
Place the plain flour, beaten egg, and breadcrumbs in separate bowls and arrange them in a row.
Step 11:
Coat the chicken breasts in flour, then dip them into the egg and coat them in breadcrumbs, covering both sides.
Step 12:
Heat the vegetable oil in a large frying pan over medium-high heat.
Step 13:
Place the chicken in the hot oil and cook until golden brown, about 3 to 4 minutes on each side.
3–4 min
Step 14:
Once cooked, place the chicken on kitchen paper to absorb excess oil.
Step 15:
Pour the curry sauce over the chicken, serve with white rice, and enjoy.