Chicken Katsu Curry Ingredients
For the curry sauce: 1 tbsp 1 1 1 1 1 tbsp ½ tsp 200ml 1 tsp
rapeseed oil or vegetable oil onion chopped large carrot, chopped, plus 1 peeled into ribbons garlic cloves crushed thumb-sized piece ginger peeled and grated or finely chopped curry powder, mild or medium depending on your spice tolerance ground turmeric can coconut milk honey
For the Katsu: 2 tbsp 1 100g 1
flour egg - beaten breadcrumbs chicken breast
Method 1. First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and
chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, honey and 50ml water. Season well, cover and simmer over a low heat for 20 mins.
2. Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and
some seasoning. Dip the chicken into the flour mixture. Place the breadcrumbs in another bowl and dip the chicken in it, turning until well coated.
3. When the onions and carrots in the curry sauce are soft, blitz using a hand
blender. If the sauce is too thick, add a little more water, check the seasoning. Keep warm.
4. Place the chicken on a lined baking tray. Spray evenly with oil. Cook until golden brown crust and chicken has reached 75℃ in the centre. Top with the curry sauce, katsu chicken and serve with the carrot ribbons, herbs and lime wedges.
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