"Chicken Katsu Curry with cripsy baked chicken for a healthy twist of a classic fake-away."
Chicken Katsu Inspired Curry Bowl with Side Salad
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Prep time 15mins
Cook time 25mins
Serves or Makes: 2
Recipe Card
ingredients
- 50 gram flour, seasoned with salt and pepper
- 1 egg, beaten
- 100 gram breadcrumbs (preferebaly Japanese Panko)
- 2 boneless and skinless chicken breasts, flattened
- 1 tbsp oil
- 1/2 white onion, chopped
- 1 tsp garlic, finely minced
- 1 carrot
- 1 potato, cubed, small
- 1 tbsp curry powder
- 250 milliliter chicken or vegetable stock
- 1 tsp honey
- 2 tsp soy sauce
- 1 bay leaf
- 1/4 tsp garam masala
Method
Step 1
Pre-heat oven to 200 C. To prepare the chicken, pound breast with meat tenderiser or rolling pan until fairly thin. Coat the chicken in the flour, then dip into the egg and finally into the breadcrumbs. Set aside for at least 10 minutes to allow breading to settle. Spray baking dish with some baking spray or lightly oil, then place chicken. Spray the top of the chicken and then bake until cooked through and crispy, about 15 minutes depending on thickness.
Step 2
To make the sauce, heat the oil over medium heat in a medium saucepan. Add the onion and garlic and sauté for 2 minutes, then add in the carrots and potato and fry for a further 5 minutes until the vegetables start to colour.
Step 3
Pour in the stock, then add the honey, soy sauce and bay leaf and bring to the boil. Reduce the heat to a slow simmer and cook for 20 minutes until vegetables are softened. The sauce will have thickened at this point.
Step 4
At this point I like to blend mine because I like a smooth consistency, but feel free to leave as is if you like it a little chunky. Finally, add in the garam masala. If the sauce is not at the right consistency, add a little water if too thick or cook a bit longer to thicken. Recipe can easily be doubled for more portions!
Step 5
Take the cooked chicken out of the oven and slice diagonally. Serve with the sauce drizzled over, steamed rice and some salad. Enjoy!