Chicken katsu curry
By: From: Ching's Kitchen
- Prep time:
- 30 min
- Cook time:
- 30 min
- Serves:
- 4
An unusual, sweet-tasting curry from Ching-He Huang adds a South East Asian touch to an Indian-style curry
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Ingredients
- 2 tbsp butter
- 2 clove garlic, chopped
- 1 small onion, chopped
- 3 Granny Smith apples, peeled, cored and diced
- 500 ml boiling water
- 2 bananas, sliced
- 2 tbsp honey
- 1 tbsp turmeric
- 0.5 tsp hot Madras curry powder
- 2 tbsp tomato ketchup
- 450 ml chicken stock
- 1 tbsp ground black pepper, or to taste
- 2 tsp cornflour
For the chicken
- 4 chicken breasts
- 200 g plain flour
- 4 eggs, beaten
- 300 g breadcrumbs, ideally Panko breadcrumbs
- 500 ml groundnut oil
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Method
1. First make the sauce. Heat a large pan over high heat and melt the butter. Saute the garlic and onions then add the apples, the boiling water, bananas, honey, turmeric, Madras powder and ketchupBring the sauce to the boil and add the chicken stock, water, blended cornflour, a teaspoon of salt and some pepper. Cook for 20 minutes, stirring occasionally
2. 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)
3. Make some slits in the chicken breasts to endure that 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.
4. Heat a wok over a high heat and add the ground nut oil.
Deep fry the chicken breasts for 5-6 minutes (depending on size) until golden brown. You may need to work in batches; keep them warm on a plate covered with foil in the oven until all the pieces are cooked
5. Serve the chicken with the curry sauce, steamed rice or udon noodles or heat some butter and garlic in a pan, add some cooked potatoes and carrots and add the sauce together and heat through.
Comments & Ratings
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Latest Comment
View all comments (8)Thanks SamanthaM73321, there was an inputting error, it should be 1tsp of salt. The recipe has now been amended.
Celia Good Food
Posted 22 Nov 2010 2:06 PM
Far too much salt, had to throw the whole thing away...does this recipe really need 1 TABLESPOON of salt......nasty.
SamanthaM73321
Posted 18 Nov 2010 1:22 PM
This was great, used normal apples as I did not have Granny Smith. However, it still came out great. Really nice sweet curry sauce
MartinE47975
Posted 12 Aug 2010 8:37 PM
a tablespoon of salt? really?
wellspokenman
Posted 09 Oct 2009 4:43 PM
This was sooooo good! It wasn't so difficult and the order in which everything is directed makes for perfect timing. This was a definite crown pleaser. Thank you!
ShareenE19893
Posted 21 Sep 2009 10:34 AM
This was sooooo good! It wasn't so difficult and the order in which everything is directed makes for perfect timing. This was a definite crown pleaser. Thank you!
ShareenE19893
Posted 21 Sep 2009 10:34 AM
I made it a few times now. easy to make and delicious.
tilia
Posted 31 Mar 2009 9:52 AM
made this it was easy and tasted good. You would never think that there was bannana in it.
cj110
Posted 13 Sep 2008 1:14 PM
This recipe is classed as intermediate
Avg User rating
3.27 /5 (15 votes cast)
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