Chicken Katsu Curry

directions

1. 1

   in a pan on medium heat, sauté diced onion for 5 mins, then add in the carrots and garlic and cook slowly for 10 mins with the lid on.

2. 2

   stir in the flour and curry powder and cook for a min. slowly pour in the stock bit by bit until combined.

3. 3

   add the honey, soy sauce, msg and bay leaf and bring to the boil, then reduce the heat to a slow simmer and cook for 20 mins.

4. 4

   add the garam masala, then with a hand blender, blend and pass the sauce through a sieve.

5. 5

   flatten the chicken breasts with your palm, or butterfly them, and season with the salt. prepare the flour, egg and breadcrumbs in separate bowls. coat the chicken in the flour, then dip into the egg and finally into the breadcrumbs.

6. 6

   heat the oil in a frying pan to 170°C and fry the breaded chicken breasts for 5 mins on each side, until golden and 70°C inside. remove from the pan and leave to drain on kitchen roll.

7. 7

   slice the chicken and serve with the sauce drizzled over, and some steamed rice and salad.