Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Asian
Ingredients: For the curry sauce:; 2 tablespoons vegetable oil; 2 onions, sliced; 2 carrot, sliced; 4 cloves garlic, chopped; 2 tablespoons plain flour; 2 tablespoons curry powder; 2 Knorr chicken stock pots; 2 teaspoons honey; 4 teaspoons soy sauce; 1 bay leaf; 1 teaspoon garam masala; For the breaded chicken:; 4 chicken breast fillets, pounded or butterflied; 100 grams plain flour; 2 large eggs, beaten; 120 grams fine breadcrumbs or Panko breadcrumbs; 200 ml vegetable oil for frying; salt; pepper; To serve:; basmati rice; spring onion; fresh chives

This a serious crowd pleaser that the whole family will love, a great one to get the kids involved in the cooking process!

45 MINS

Cooking Time
Easy

Difficulty
15 MINS

Prep Time
4 People

Serves

Amount per Serving

Nutritional values	Amount per Serving
Energy	680.45 kcal
Protein	44.07 g
Fat	29.33 g

For the curry sauce:
2 tablespoons vegetable oil
2 onions, sliced
2 carrot, sliced
4 cloves garlic, chopped
2 tablespoons plain flour
2 tablespoons curry powder
2 Knorr chicken stock pots
2 teaspoons honey
4 teaspoons soy sauce
1 bay leaf
1 teaspoon garam masala
For the breaded chicken:
4 chicken breast fillets, pounded or butterflied
100 grams plain flour
2 large eggs, beaten
120 grams fine breadcrumbs or Panko breadcrumbs
200 ml vegetable oil for frying
salt
pepper
To serve:
basmati rice
spring onion
fresh chives

Begin by making the curry sauce, heat the oil in saucepan, add onion and garlic and cook until softened.
Stir in carrots and cook over low heat for 10 to 12 minutes.
Dissolve 2 Knorr® Chicken Stock Pots in 700ml of boiling water.
Add flour and curry powder; cook for a further minute. Gradually stir in the chicken stock until combined.
Next, add the honey, soy sauce and bay leaf and slowly bring to the boil.
Turn down heat and simmer for 15-20 minutes until sauce thickens.
Finally, stir in the garam masala & blend in a liquidiser or hand blender.
To make the chicken, season both sides of chicken breasts with salt and pepper. (Place flour, egg and breadcrumbs in separate bowls and arrange in a row.)
Coat the chicken breasts in flour, then dip them into the egg, then coat in the breadcrumbs.
Heat the oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side.
Slice and lay over rice. Pour the curry sauce over chicken and garnish with fresh chives, serve and enjoy!