Chicken Katsu Curry Recipe

Presented by SaleWhale

Serve this tasty chicken with steamed rice, udon noodles, or butter and garlic potatoes and carrots!

Ingredients

2 tbsp	butter
2 cloves	garlic, chopped
1	small onion, chopped
3	Granny Smith apples, peeled, cored and diced
500ml	boiling water
2	bananas, sliced
2 tbsp	honey
1 tbsp	turmeric
0.5 tsp	hot Madras curry powder
2 tbsp	tomato ketchup
450ml	chicken stock
1 tbsp	salt
1 tbsp	ground black pepper, or to taste
2 tsp	cornflour
600g	chicken, skins removed and boneless (4 chicken breasts)
200g	plain flour
4	eggs, beaten
300g	breadcrumbs
500ml	groundnut oil

Sauce
Heat a large pan over high heat and melt the butter.
Saute the garlic and onions.
Add apples, boiling water, bananas, honey, turmeric, Madras powder and ketchup.
Bring the sauce to the boil and add the chicken stock, water, blended cornflour, salt and pepper. Cook for 20 minutes, stirring occasionally.
Strain the sauce through a sieve into a bowl, discarding any solids. Cover with foil and keep warm in the oven (you can reheat in a small pan to make sure it is piping hot before serving) Chicken
Make some slits in the chicken breasts to ensure the heat will get through.
Coat the breasts in plain flour and shake off any excess.
Dip the breasts in to the beaten egg. Then coat evenly with the breadcrumbs.
Heat a wok over a high heat and add the groundnut oil.
Deep fry the chicken breasts until golden brown, about 5-6 minutes.
Keep them warm on a plate covered with foil in the oven until all the pieces are cooked
Serve the chicken with the curry sauce,

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