Chicken katsu curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Sauce
- 2 tablespoons olive oil
- 2 onions sliced
- 2 crushed garlic cloves
- 2 medium carrots
- 2 tablespoons plain flour
- 2 tablespoons curry powder
- 600 ml chicken stock
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 bay leaf
Chicken
- 2 tablespoons olive oil
- 2 onions sliced
- 2 crushed garlic cloves
- 2 medium carrots
- 2 tablespoons plain flour
- 2 tablespoons curry powder
- 600 ml chicken stock
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 bay leaf
- 4 chicken breasts
- 2 cups of cornflakes crushed
- 2 eggs
- 1 cup flour
Naan
- 2 tablespoons olive oil
- 2 onions sliced
- 2 crushed garlic cloves
- 2 medium carrots
- 2 tablespoons plain flour
- 2 tablespoons curry powder
- 600 ml chicken stock
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 bay leaf
- 4 chicken breasts
- 2 cups of cornflakes crushed
- 2 eggs
- 1 cup flour
- 2 plain naan
- 2 tablespoons butter
- 2 garlic cloves
Method
step 1
First heat oil on a low heat for 2 minuets, add onion and garlic, once softened add in carrots and cook for a further 10 minuets.step 2
Add beaten eggs, flour and corn flakes into 3 seperate bowls. Coat chicken in flour, then egg then cornflakes to make it breaded once done leave to the side.step 3
Add in flour and curry powder and stir, then slowly stir in chicken stock.step 4
Add honey, soy sauce and bay leave and leave on low heat to cook.step 5
Put chicken on an oven tray and cook for 15 mins then turn over for a further 10 mins.step 6
Coat the nan in butter then garlic then cook for 6 minsstep 7
Sive out the leaf onions and carrots ready to serve the sauce then cover chicken and naan in sauce.
