Garam Masala is the key to making the ultimate Katsu Curry. This dish is an absolute winner.
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Serves
4
Egg
Skinless Chicken Thigh
Honey
Soy Sauce
Plain Flour
Chicken Stock
Basmati Rice
Curry Powder
Garam Masala
Garlic
Onion
Carrot
Breadcrumb
Vegetable Oil
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Serves
4
Egg
Skinless Chicken Thigh
Honey
Soy Sauce
Plain Flour
Chicken Stock
Basmati Rice
Curry Powder
Garam Masala
Garlic
Onion
Carrot
Breadcrumb
Vegetable Oil
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Step 1.
Rinse your rice and boil it in 2 times the amount of water.
Step 2.
Katsu sauce time. Finely slice your onions, carrots and cloves of garlic. Add some vegetable oil to a large pan. Fry onions and garlic until soft. Add the carrots.
Step 3.
Fry for a further 3 minutes. Add curry powder and garam masala. Mix together and then add the flour (gradually, so you don’t get any lumps). Mix that in and pour over the chicken stock.
Step 4.
Add the soy sauce and runny honey. Mix together and allow to bubble down and thicken.
Step 5.
Once the sauce is a thick pouring consistency, remove it from the heat and pass it through a sieve. Place the remaining thick katsu sauce on the heat to reduce a bit more and then set aside.
Step 6.
Chicken time. Take your chicken thighs. Dip them in flour, coat them in egg and then roll them in breadcrumbs.
Step 7.
Heat some oil in a frying pan and add the chicken thighs. Cook for 5 minutes each side. Remove from the heat once the chicken is cooked through and the breadcrumbs are golden brown.
Step 8.
Slice up the chicken and serve on a bed of rice with the katsu sauce poured over the top. Enjoy!
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