Katsu Chicken Curry

Ingredients

• 4chicken breast, pounded to 1cm thickness
• 2 tbspall-purpose flour, for coating chicken
• 1egg, beaten; for coating
• 100 gbreadcrumbs, fine; for coating
• 230 mlvegetable oil, for shallow frying
• 2 tbspsunflower oil, for curry sauce
• 2onions, sliced; for sauce
• 5 clovegarlic, chopped; for sauce
• 2carrot, sliced; for sauce
• 2 tbspall-purpose flour, for thickening curry sauce
• 4 tspcurry powder
• 600 mlchicken stock
• 2 tsphoney
• 4 tspsoy sauce
• 1 leafbay leaf
• 1 tspgaram masala, stirred in at end of sauce

Method

1. 1

   Heat sunflower oil in a medium non-stick saucepan. Add onion and garlic and cook until softened. Stir in the carrots and cook over low heat for 10–12 minutes.

2. 2

   Add the flour and curry powder; cook for 1 minute. Gradually stir in the stock until combined. Add the honey, soy sauce and bay leaf. Slowly bring to a boil.

3. 3

   Reduce heat and simmer for 20 minutes until the sauce thickens to a pouring consistency. Stir in the garam masala. Pour through a sieve, return to the saucepan and keep on low heat.

4. 4

   Season both sides of the chicken breasts with salt and pepper. Set up three bowls with flour, beaten egg and breadcrumbs. Coat each chicken breast in flour, dip into egg, then coat in breadcrumbs on both sides.

5. 5

   Heat the vegetable oil in a large frying pan over medium-high heat. Cook the chicken until golden brown, about 3–4 minutes each side. Transfer to kitchen paper to drain.

6. 6

   Pour the curry sauce over the chicken and serve with white rice.