Chicken Katsu Curry

Serves 2

The What…

3 Chicken breasts

50g of well seasoned flour

1 egg, beaten lightly

50g Panko breadcrumbs

5 spritz of spray oil

1tbsp coconut oil

1 onion, peeled and chopped

5 garlic cloves, roughly chopped

2 carrots, peeled and sliced

2tbsp plain flour

1tbsp medium curry powder

600ml of chicken stock

1tbsp honey

1tbsp soy sauce

1 bay leaf

1/2tsp garam masala

The How…

Preheat the oven to 180c.

Add the oil to a medium saucepan and sauté the garlic and onions for 2 minutes. Add the carrots and cover with a lid, stirring occasionally for about 10 minutes. You want to sweat the vegetables till soft.

Add the 2tbsp of flour and curry powder, mix it together for 1 minute before slowly adding the stock, bit by bit, stirring constantly so it doesn’t get lumpy. Add the honey, bay leaf and soy sauce. Bring to the boil then simmer for 20 minutes.

Lay out the seasoned flour, egg and Panko breadcrumbs on 3 separate plates. Coat the chicken with the flour, dip in the egg and then into the breadcrumbs. Press down firmly to the fully cover the chicken. Spritz with the spray oil then pop in the hot oven for 20 -25 minuets, until cooked through.

Whilst the chicken is cooking prepare your veg, salad or rice.

Finish off the sauce by adding the garam masala and then pass through a sieve. I love my sauce smooth and silky, but keep the carrots, onions & garlic and serve in a bowl on the side. If you like a chunky sauce, simply don’t sieve.