Katsu Chicken curry

Method11 steps

1. 1

   Step 1: Peel and slice both onions (2), peel and chop all five garlic cloves, and peel and slice both carrots (2). Keep the prepared vegetables ready for the curry sauce.

   Uses 2 onions, sliced in step 1 · 5 garlic cloves, chopped in step 1 · 2 carrots, sliced in step 1

2. 2

   Step 2: Heat both tablespoons sunflower oil (2 tbsp) in a medium non-stick saucepan. Add all the prepared onion and garlic and cook until softened. Stir in all the prepared carrots and cook over low heat for ten to twelve minutes.

   Carrot cooking after the onion and garlic soften · 12 minUses All prepared onion, garlic and carrot · 2 tbsp sunflower oil for the curry sauce

3. 3

   Step 3: Add the two tablespoons of sauce flour and all the curry powder (4 tsp) to the softened vegetables; cook, stirring, for one minute. Gradually stir in all the prepared chicken stock (600 ml) until smooth, then add all the honey (2 tsp), soy sauce (4 tsp) and the bay leaf (1).

   Cook curry powder and sauce flour · 1 minUses All softened vegetables and their oil · 2 tbsp plain flour for thickening the curry sauce · 4 tsp curry powder · 600 ml prepared chicken stock · 2 tsp honey · 4 tsp soy sauce · 1 bay leaf

4. 4

   Step 4: Slowly bring the assembled curry sauce to a boil, stirring so it does not catch.

   Uses The complete assembled sauce

5. 5

   Step 5: Reduce the heat and simmer for twenty minutes, or until the sauce thickens while remaining pourable. Stir in the full teaspoon of garam masala (1 tsp).

   Simmer curry sauce until thickened · 20 minUses All the boiling curry sauce · 1 tsp garam masala

6. 6

   Step 6: Remove and discard the bay leaf. Pour the actual curry sauce through a sieve into a clean saucepan, leaving the vegetable solids in the sieve. Keep the strained sauce warm over low heat until serving.

   Uses All simmered sauce

7. 7

   Step 7: Season both sides of the four 1 cm-thick chicken breasts with salt and black pepper. Put the two tablespoons of coating flour in one shallow bowl, beat the egg (1) in a second bowl, and place all the fine breadcrumbs (100 g) in a third. Arrange the bowls in that order.

   Uses 4 chicken breasts, pounded to 1 cm thickness · 2 tbsp plain flour for coating the chicken · 1 egg, beaten for the chicken coating · 100 g fine breadcrumbs · Salt for both sides of the chicken breasts, to taste · Black pepper for both sides of the chicken breasts, to taste

8. 8

   Step 8: Coat each seasoned breast in the coating flour, dip it into the beaten egg, then cover both sides with fine breadcrumbs. Hold the four coated breasts ready to fry; keep raw-chicken utensils away from cooked food.

   Uses All seasoned breasts and their flour, beaten egg and breadcrumb bowls

9. 9

   Step 9: Heat all the vegetable frying oil (230 ml) in a large frying pan over medium-high heat. Fry the coated breasts without crowding the pan, about three to four minutes on each side, until golden and fully cooked. Check each breast reaches at least 74°C / 165°F in its thickest part, cooking longer if necessary. Repeat for any remaining coated breasts.

   Chicken frying per batch: 3–4 min on each side · 8 minUses All four coated breasts, frying in batches as needed · 230 ml vegetable oil for frying the chicken

10. 10

    Step 10: Lift the fully cooked chicken out of the frying oil with clean utensils and drain it on kitchen paper to remove excess oil.

    Uses All fully cooked chicken, lifted out of the frying oil

11. 11

    Step 11: Serve the drained cooked chicken with cooked white rice as desired, spooning the warm strained curry sauce over the chicken.

    Uses All four drained cooked breasts · All warm strained sauce · Cooked white rice for serving, as desired