Katsu Curry

Ingredients (serves 4)

1 Tbsp rapeseed oil

1  onion chopped

4 Garlic cloves, chopped

2 Carrots roughly chopped

2 Tbsp plain flour

1 Tbsp medium curry powder

600 mls chicken stock

1 Tbsp soy sauce

1 Bay leaf

½ Tsp Garam masala

4 Chicken Breasts

2 Tsp of honey

100 gms of flour seasoned with lots of salt & pepper

1 Egg beaten

120 gms of Panko breadcrumbs (Japanese)


Preheat oven to 200°c. Heat the oil in a small pan, add in the onion & garlic, sauté for a few minutes, Throw in the carrot and cook slowly with the lid on for 10 mins, giving the odd stir.

You want to sweat the veg until softened and starting to caramelise. Stir in the flour and curry powder and cook for a minute. Pour in the stock a bit at a time, stirring all the while, (do it slowly to avoid it becoming lumpy. Add the honey, soy & bay leaf, ring to the boil.

Reduce the heat to a slow simmer and cook for 20 mins until the sauce has thickened to a pouring consistency. Add the garam masala, salt and pepper and pass through a sieve.

Place the seasoned flour, egg and panko Into separate plates. Thinly slice the chicken breasts and coat with the flour, then dip in the egg and lastly the panko.

Lay the sliced chicken pieces onto an oiled baking tray and cook for 12/15 mins.

Serve with Jasmine rice and salad.

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