Katsu Chicken Curry

Katsu is not your typical curry, but it's one of our favourite japanese dishes! If you're in a hurry or low on cash you can buy inexpensive pre-breaded chicken and cook it in the oven. We enjoy our curry with a tonne of sauce, but for aesthetics there's only a bit in the pictures below! 

Ingredients:

For the Katsu Sauce- 

1 tbsp Olive Oil

1 Onion, roughly chopped

1 Carrot, cubed

3 Cloves of Garlic, finely chopped

1 Red Chilli, cut into thin strips

2 tbsp Plain Flour

2 tbsp Curry Powder (we used HOT!)

500ml Chicken Stock

1 tbsp Honey

1 tsp Garam Masala

1 tbsp Dark Soy Sauce

For the Breaded Chicken-

A handful of Plain Flour

1 Egg

100g Panko Breadcrumbs

2 tbsp Olive Oil

2 Spring Onions, to garnish

How To Do The Thing:

1. Heat the oil in a large frying pan over medium-high heat. Once hot, add the onion, carrot, garlic, and most of the chilli (receive some for later). Cook - stirring frequently - for about 7 minutes. Now, add in the flour, curry powder, and stock. Bring to a boil, then reduce the heat to a simmer. Add the honey, garam masala, and soy sauce. Cook on a low heat for 20 minutes.

2. While the sauce is cooking, you have time to bread the chicken. Lay out 4 plates; 1 sprinkled with flour, 1 with beaten egg, 1 with the breadcrumbs, and 1 to place the breaded chicken. Coat each chicken steak in flour, then egg, and finally the breadcrumbs. Once all the chicken is breaded, heat the oil in a large frying pan over medium-high heat. Cook on each side for about 4 minutes, or until no longer pink in the middle.

3. Pour the sauce into a food processor and blitz until smooth. Cut the cooked chicken into thin strips, and serve with steamed rice. Garnish with thinly sliced spring onion and red chilli.