Katsu Chicken Curry

Method

1. 1

   Heat the sunflower oil in a medium non-stick saucepan over medium heat. Add the onions and garlic and cook until softened.

   sunflower oilonionsgarlic
2. 2

   Stir in the carrots and cook over low heat until they begin to soften, 10 to 12 minutes.

   carrots

   12 min timer
3. 3

   Add the plain flour and curry powder and cook for 1 minute. Gradually stir in the chicken stock until smooth, then add the honey, soy sauce and bay leaf. Slowly bring to the boil.

   plain flourcurry powderchicken stockhoneysoy saucebay leaf

   1 min timer
4. 4

   Reduce the heat and simmer until the sauce thickens but remains of pouring consistency, about 20 minutes. Stir in the garam masala, then pass the sauce through a sieve, return it to the pan and keep warm over low heat.

   garam masala

   20 min timer
5. 5

   Season both sides of the chicken breasts with salt and pepper. Set out the plain flour, beaten egg and fine breadcrumbs in separate bowls. Coat each chicken breast in flour, dip into the egg, then press into the breadcrumbs to cover both sides.

   chicken breastsplain floureggfine breadcrumbs
6. 6

   Heat the vegetable oil in a large frying pan over medium-high heat. Fry the breaded chicken until golden brown and cooked through, 3 to 4 minutes per side, then drain on kitchen paper.

   vegetable oilchicken breasts

   8 min timer
7. 7

   Slice the chicken, pour the warm curry sauce over the top and serve with steamed white rice.

   chicken breasts