Katsu Chicken Curry

• chicken breast, pounded to 1cm4
• plain flour (for coating)2 tbsp
• egg, beaten1
• fine breadcrumbs100g
• vegetable oil (for frying)230ml
• sunflower oil2 tbsp
• onions, sliced2
• garlic, chopped5 cloves
• carrots, sliced2
• plain flour (for sauce)2 tbsp
• curry powder4 tsp
• chicken stock600ml
• honey2 tsp
• soy sauce4 tsp
• bay leaf1
• garam masala1 tsp

Steps · tap to check off

1. 1Sauté onion and garlic in sunflower oil; add carrots and cook on low for 10–12 minutes. 10:00
2. 2Stir in flour and curry powder for 1 minute; gradually whisk in stock. 1:00
3. 3Add honey, soy, and bay leaf; simmer for 20 minutes until thickened. 20:00
4. 4Stir in garam masala, strain sauce through a sieve, and keep warm.
5. 5Season chicken with salt and pepper.
6. 6Dredge chicken in flour, dip in egg, and coat thoroughly with breadcrumbs.
7. 7Fry chicken in hot vegetable oil for 3–4 minutes per side until golden. 3:00
8. 8Drain chicken on paper towels and serve sliced with the warm sauce.