Oven-Baked Chicken Katsu Curry

What you need

Ingredients

Measured for 4 servings.

• 720 gBoneless chicken breast
• 16 gPlain flour for coating
• 55 gEgg, without shell
• 100 gPlain breadcrumbs
• 30 mlVegetable oil for chicken
• 30 mlSunflower oil for sauce
• 240 gOnions
• 25 gGarlic
• 160 gCarrot
• 16 gPlain flour for sauce
• 20 gCurry Powder
• 600 mlReady-to-use chicken stock
• 14 gHoney
• 20 mlSoy Sauce
• 1 leaf (about 0.2 g)Bay Leaf
• 4 gGaram Masala

Make it

Method

1. 01

   Heat the oven to 220°C (200°C fan). Slice 720 g boneless chicken breast into four even cutlets and flatten to about 1.5 cm. Put 16 g flour, a beaten 55 g egg and 100 g plain breadcrumbs in separate shallow dishes. Coat each cutlet in flour, then egg, then breadcrumbs; wash hands and surfaces after raw chicken.

2. 02

   Lay the cutlets on a lined tray and brush or drizzle both sides with the measured 30 ml vegetable oil. Bake 18–22 minutes, turning once, until crisp and a clean thermometer in the thickest part reads at least 74°C. Do not put the breaded chicken into the liquid curry sauce.

3. 03

   While chicken bakes, slice 240 g onions, mince 25 g garlic and grate or finely dice 160 g carrot. Heat 30 ml sunflower oil in a saucepan over medium heat; soften onion and carrot 8–10 minutes, then add garlic for 1 minute. Stir in 16 g flour and 20 g curry powder for 1 minute.

4. 04

   Gradually whisk in 600 ml ready-to-use chicken stock to prevent lumps. Add 14 g honey, 20 ml soy sauce and one bay leaf. Simmer gently 15–20 minutes until pourable but thickened; remove the bay leaf and stir in 4 g garam masala. Add a splash of water only if too thick.

5. 05

   Rest the cooked chicken 3 minutes, slice and place one cutlet on each of four plates. Divide the sauce evenly over or alongside it to preserve the crust. Optional rice is not included in the listed ingredients, time or nutrition.