Katsu Chicken curry

What you need

Ingredients

Measured for 12 servings.

• 720 gChicken Breast
• 16 gplain flour
• 55 gegg
• 100 gBreadcrumbs
• 230 mlvegetable oil
• 30 mlSunflower Oil
• 240 gOnions
• 25 gGarlic
• 160 gCarrot
• 16 gplain flour
• 20 gCurry Powder
• 600 mlChicken Stock

Make it

Method

1. 01

   Weigh and prepare all ingredients for Katsu Chicken curry: 720 g chicken breast, 16 g plain flour, 55 g egg, 100 g breadcrumbs, 230 ml vegetable oil, 30 ml sunflower oil, 240 g onions, 25 g garlic, 160 g carrot, 16 g plain flour, 20 g curry powder, 600 ml chicken stock. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.

3. 03

   Add chicken breast and the listed liquids, bring to a gentle simmer, and cook partly covered for about 45 minutes. Add delicate greens only in the final 2–3 minutes.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Katsu Chicken curry into 12 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.