Katsu Chicken Curry

Ingredients

• 4 chicken breast
• 4 tbsp all-purpose flour
• 1 egg
• 100 g panko breadcrumbs
• 230 ml vegetable oil
• 2 tbsp sunflower oil
• 2 onion
• 5 clove garlic
• 2 carrot
• 4 tsp curry powder
• 600 ml chicken broth
• 2 tsp honey
• 4 tsp soy sauce
• 1 bay leaf
• 1 tsp garam masala
• 1 pinch salt
• 1 pinch black pepper
• 2 cup white rice (optional)

Steps

1. Prepare the curry sauce: Heat sunflower oil in a saucepan, add sliced onion and garlic, and cook until softened. Stir in sliced carrots and cook for 10-12 minutes over low heat.
2. Add 2 tablespoons flour and curry powder to the saucepan; cook for 1 minute. Gradually stir in chicken broth until smooth, then add honey, soy sauce, and bay leaf. Bring to a boil.
3. Reduce heat and simmer the sauce for 20 minutes, or until thickened. Stir in garam masala, then strain the sauce through a sieve and keep warm.
4. Prepare the chicken: Pound chicken breasts to 1cm thickness. Season with salt and pepper. Set up a breading station with flour, beaten egg, and breadcrumbs in separate bowls.
5. Coat each chicken breast in flour, then dip in egg, and finally coat thoroughly with breadcrumbs.
6. Heat vegetable oil in a large frying pan over medium-high heat. Fry chicken cutlets for 3-4 minutes per side, until golden brown and cooked through. Drain on paper towels.
7. Serve the crispy Katsu chicken immediately, topped with the warm curry sauce. Best served with steamed white rice.