Chicken Katsura Curry
Today we are preparing a delightful dish that combines crispy chicken katsu with a rich and flavorful curry sauce. The succulent chicken is coated in a golden brown crust, while the aromatic curry sauce simmers gently on the stove, filling the kitchen with a tantalizing aroma. This recipe is perfect for those who crave a harmony of textures and tastes in every bite. Let's get started on creating this mouthwatering meal!
— Constant Cookbook
Ingredients
- 100g Plain white flour with salt and pepper
- 1 free range egg, beaten
- 4 boneless chicken breasts/thighs
- Groundnut/ vegetable oil
- Sticky/glutinous rice
- For the curry sauce.
- 1 tbsp groundnut/vegetable oil
- 1 onion, peeled and chopped
- 4-5 garlic cloves, peeled and chopped
- 2 carrots, peeled and chopped
- 1 tbsp plain flour
- 2 tbsp medium curry powder
- 600ml chicken stock. I use 3 cubes.
- 100g runny honey
- 2 tbsp soy sauce
- 1 tbsp garam masala spice
Instructions
- Firstly the sauce, heat the oil in the pan, add onion and garlic and sauté for 2 minutes. Then add the carrots and sweat slowly for 10 mins with the lid kept on, stir every couple of minutes, until softened and starting to caramelise.
Yield
Serves 4
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