Katsu Chicken curry
Katsu Chicken Curry is a delicious Japanese dish featuring crispy breaded chicken served with a rich and flavorful curry sauce.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Chicken, Japanese, Curry, Meat
Ingredients
- 4 pcs pounded to 1cm thickness chicken breast
- 2 g plain flour
- 1 pcs beaten egg
- 100 g fine breadcrumbs
- 230 ml frying vegetable oil
- 2 tbsp sunflower oil
- 2 g onions
- 5 pcs cloves garlic
- 2 pcs carrot
- 2 g plain flour
- 4 g curry powder
- 600 g chicken stock
- 2 ml honey
- 4 ml soy sauce
- 1 pcs bay leaf
- 1 tsp garam masala
Instructions
- In a medium non-stick saucepan, warm the oil.
- Add the onion and garlic to the pan and sauté until they become tender.
- Incorporate the carrots and cook them on low heat for 10 to 12 minutes.
- Mix in the flour and curry powder, cooking for an additional minute.
- Slowly add the stock, stirring until everything is well blended.
- Incorporate the honey, soy sauce, and bay leaf into the blend.
- Gradually increase the heat to bring the mixture to a boil.
- Reduce the heat and let it simmer for 20 minutes or until the sauce has thickened but remains pourable.
- Add garam masala to the sauce.
- Strain the curry sauce through a sieve.
- Return the strained sauce to the pan and keep it on low heat until it's time to serve.
- Season the chicken breasts on both sides with salt and pepper.
- Set up three bowls with flour, egg, and breadcrumbs in a row.
- Dredge the chicken breasts in the flour.
- Dip the floured chicken breasts into the egg.
- Coat the chicken breasts with breadcrumbs, ensuring both sides are fully covered.
- Heat oil in a large frying pan over medium-high heat.
- Add the coated chicken to the hot oil.
- Fry the chicken until it is golden brown, approximately 3 to 4 minutes per side.
- Once cooked, transfer the chicken to kitchen paper to drain any excess oil.
- Spoon the curry sauce over the chicken and serve alongside white rice.
- Savor your meal!