Katsu Curry
Katsu Curry
Quick Katsu Curry.
Serves 4
Ingredients
4 skinless boneless chicken breasts.
3 eggs Beaten.
70gms Panko breadcrumbs.
2 onions, finally diced.
4 cloves garlic, crushed.
4 cm ginger, finely grated.
2 tsp ground turmeric.
4 tbsp mild curry powder.
1 tsp chilly flakes.
2 tbsp plain flour.
600mls chicken stock.
2tps light soy sauce.
150ml coconut milk.
Half tsp honey.
Method
1. Pre-heat oven 220 Degrees C, Gas Mark 7.
Dip each chicken breast into the beaten egg & toss into breadcrumbs to coat. Patting extra breadcrumbs onto any bits that didn’t stick.
2. Lay the chicken on a baking sheet & cook in the oven for 20 minutes.
3. Meanwhile, spray the saucepan with a little oil, & place it over a medium heat, Add the onions, garlic, & ginger & fry until softened.
Then add all the the spices & cook for another 2 minutes stirring frequently
4. Add the flour, & give it a good stir, then slowly add the chicken stock, to the pan stirring continuously until well mixed.
Add the soy sauce, & coconut milk & stir then finally add honey.
5. Remove from the heat & leave to cool a bit, then blend with a stick blender, or use a food processor,
Serve the chicken with the sauce poured over.
Tip: If you like your food spicy, try adding chilly flakes to the breadcrumb , when you coat your chicken.