Katsu Chicken curry
Katsu curry represents Japan's gift for adapting foreign techniques into something distinctly its own. The breaded, fried chicken cutlet arrived via European cooking, but Japanese cooks married it with curry spices absorbed from Indian trade routes, creating a dish that tastes neither Western nor traditionally Japanese. Panfrying the breaded chicken until golden requires precise temperature control, the oil just hot enough to cook the coating before the meat dries out.
Instructions
Prep:15min › Cook:30min › Ready in:45min For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened.
Stir in carrots and cook over low heat for 10 to 12 minutes.
Add flour and curry powder; cook for 1 minute.
Gradually stir in stock until combined; add honey, soy sauce and bay leaf.
Slowly bring to the boil.
Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency.
Stir in garam masala.
Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.
For the chicken: Season both sides of chicken breasts with salt and pepper.
Place flour, egg and breadcrumbs in separate bowls and arrange in a row.
Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
Heat oil in large frying pan over medium-high heat.
Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side.
Once cooked, place on kitchen paper to absorb excess oil.
Pour curry sauce over chicken, serve with white rice and enjoy!.
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