Chicken Katsu Curry Recipe with Homemade Sauce

• servings: 2 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

2 Skinless Chicken Breasts

4 Tbsp Flour

1 Egg

50g (½ Cup) Bread Crumbs

Salt and Pepper

Oil for frying.

100g (⅔ Cup) Onion

2 Cloves Garlic

1 Tbsp Flour

1 Tbsp Curry Powder

½ Tbsp Turmeric

1 Tbsp Shaoxing Wine

½ Tbsp Brown Sugar

1 Tbsp Soy Sauce

250ml (1 Cup) Chicken stock

1 Tbsp Cooking Oil

Directions

Peel and finely dice the onion for the curry sauce.

Heat a 28cm or 11" frying pan a medium heat and when it is hot add the oil and onions. Cook gently for 10 minutes, you do not want to add any colour.

Peel and finely slice the garlic, add it to the softened onions and cook for a further minute.

Add in the flour and stir for 60-90 seconds to begin cooking out the flour.

Add in the remaining ingredients for the curry sauce and cook at a simmer for 15-20 minutes.

When the sauce has cooked and has a nice sauce texture I like to blend and pass through a fine-mesh sieve, although this step is optional.

Whilst the sauce is cooking bash out the chicken breasts so that they are an even thickness. Aim for around 1cm.

Dredge the chicken breasts in well-seasoned flour.

Dip into the egg which has been beaten and finally into the breadcrumbs.

Shallow fry the chicken for 3-4 minutes on each side in 5mm-1cm (¼-½") oil that has been heated to 170°C or 340°F in a 30cm or 12" frying pan.

Slice the chicken and pour over the sauce.

Nutrition

• Serving Size: 1
• Calories: 576
• Total Fat: 17 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Cholesterol: 199 mg
• Sodium: 1081 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 5 g
• Total Sugars: 9 g
• Protein: 51 g