Katsu Chicken curry Recipe

In a medium non-stick saucepan, heat the 2 tbsp sunflower oil over medium heat. Add the chopped onion and minced garlic, cooking until they soften and turn translucent.

Stir in the diced carrots and continue to cook over low heat for another 10 to 12 minutes, allowing them to soften further without browning.

Sprinkle in the 2 tbsp plain flour and 4 tsp curry powder, stirring constantly for about 1 minute to cook out the raw flour taste. The mixture should smell fragrant.

Gradually pour in the 600 ml chicken stock, whisking continuously to prevent lumps until the sauce is smooth and combined. Stir in the 2 tsp honey, 4 tsp soy sauce, and the 1 bay leaf, then slowly bring the mixture to a boil.

Reduce the heat to low and let the sauce simmer gently for about 20 minutes, or until it has thickened to a pouring consistency that lightly coats the back of a spoon. Stir in the 1 tsp garam masala.

For a smooth sauce, pour the curry through a fine-mesh sieve into another saucepan, pressing down on any solids to extract all the liquid. Return the strained sauce to the saucepan and keep it warm over low heat until you're ready to serve.

Pat the 4 chicken breasts dry and season both sides generously with salt and pepper. Set up a breading station with three separate shallow bowls: one with 2 tbsp plain flour, one with the beaten 1 egg, and one with 100 g breadcrumbs.

Working one at a time, dredge each chicken breast in the flour, shaking off any excess. Dip it into the egg, letting any extra drip off, then press it firmly into the breadcrumbs, ensuring both sides are fully coated. Set the breaded chicken aside on a plate.