Crispy Chicken Katsu Curry

Name: Crispy Chicken Katsu Curry
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 chicken breasts, pounded flat; 4 tbsp plain flour, divided; 1 medium egg, beaten; 100g breadcrumbs; 260ml vegetable oil; 2 onions, sliced; 5 garlic cloves, finely chopped; 2 carrots, sliced; 4 tsp mild curry powder; 600ml chicken stock (made with 1 cube); 2 tsp clear honey; 4 tsp soy sauce; 1 dried bay leaf; 1 tsp garam masala

Crunchy golden panko chicken breast paired with a velvety, aromatic spiced Japanese-style curry sauce.

45 min serves 4 Medium Watch

Ingredients

4 chicken breasts, pounded flat600g

4 tbsp plain flour, divided1.5kg

1 medium egg, beaten6 pack

100g breadcrumbs150g

260ml vegetable oil1L

2 onions, sliced1kg

5 garlic cloves, finely chopped3 pack

2 carrots, sliced1kg

4 tsp mild curry powder90g

600ml chicken stock (made with 1 cube)10 pack

2 tsp clear honey340g

4 tsp soy sauce150ml

1 dried bay leaf10g

1 tsp garam masala40g

Method

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!

Cost to cook

serves 4 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £5.64 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£13.16 est. · serves 4

Ingredients

4 chicken breasts, pounded flat600g

4 tbsp plain flour, divided1.5kg

1 medium egg, beaten6 pack

100g breadcrumbs150g

260ml vegetable oil1L

2 onions, sliced1kg

5 garlic cloves, finely chopped3 pack

2 carrots, sliced1kg

4 tsp mild curry powder90g

600ml chicken stock (made with 1 cube)10 pack

2 tsp clear honey340g

4 tsp soy sauce150ml

1 dried bay leaf10g

1 tsp garam masala40g

Method

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!