Japanese Chicken Katsu Curry
Ingredients: oil, onions, carrots, garlic gloves, bay leaves · 30 min cook time · 650kcal · $15.30
Ingredients
1tablespoon oil, 1piece onions, 1piece carrots, cloves garlic gloves, 2pieces bay leaves, 100g plain flour, pinch salt, pinch pepper, 2pieces eggs, 1cup panko breadcrumbs, 2tablespoons curry powder, 500ml chicken stock, 2teaspoons garam masala, 2teaspoons brown sugar, 1tablespoon soy sauce, 1cup vegetable oil, 2pieces chicken breast, 1cup sushi rice, 1portion salad leaves, 1portion pickles
Instructions
1. Add a tablespoon of oil to the bottom of a pan and fry off onions and carrots until they lose their water and get caramelized around the outside.
2. Add whole peeled garlic cloves and fresh bay leaves to the pan.
3. Add curry powder and plain flour to make a roux at the base, then very slowly pour in fresh chicken stock, knocking out all lumps.
4. Finish the sauce with a dash of garam masala, brown sugar, and soy sauce, then sieve out the lumps.
5. Coat the chicken in plain flour, beaten eggs, and then panko breadcrumbs.
6. Fry the breaded chicken in light vegetable oil until golden and cooked through.
7. Plate up with cooked sushi rice, dressed salad leaves, and Japanese pickles, slice the chicken, and pour the curry sauce generously over the chicken and rice.
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