INGREDIENTS
4 Chicken Breasts
1 Cup of Flour for Coating
4 Eggs
Bread Crumb for Coating
Vegetable Oil for Deep Fry
Steamed Rice

Vegetable Curry
2 Tablespoon of Butter
1/2 of an Onion (Chopped)
1/4 Lbs of Carrots (Boiled & Chopped)
1/4 Lbs of Potatoes (Boiled & Chopped)

Katsu Curry Sauce
2 Tablespoon of Butter
2 Garlic Cloves (Chopped)
1 Onion (Chopped)
3 Granny Smith Apples (Chopped)
2 1/4 Pints of Water
2 Bananas (Chopped)
2 Tablespoon of Honey
1 Tablespoon of Ground Turmeric
1/2 Tablespoon of Hot Curry Powder
2 Tablespoon of Ketchup
2 Cups of Chicken Stock
2 Tablespoon of Cornflour
1 Tablespoon of Sea Salt
2 Tablespoon of Fresh Ground Pepper

DIRECTIONS
First make the katsu curry sauce. In a large saucepan, heat together the butter, garlic, onion and apple, mix together and fry briefly. Add in 1¼ pints water, then the banana, honey, turmeric, Madras powder and ketchup. Bring to the boil. Add in the stock. Mix together the remaining water with the cornflour. Add to the curry mixture with the salt and black pepper. Cook for 20 minutes, stirring now and then. Strain the sauce into a bowl and reserve it. Cut slashes in each chicken breast fillet. Coat the chicken breast fillets first in flour, then beaten egg then breadcrumbs. Heat the vegetable oil for deep-frying in a wok or deep fat-fryer. Deep-fry the chicken breast fillets one at a time in the vegetable oil for 3-4 minutes until golden and crisp. Remove the chicken breast fillets with a slotted spoon or frying basket and drain on kitchen paper and keep warm in a warm oven. Meanwhile, prepare the vegetable curry. Heat the butter in a heavy-based saucepan. Add in the onion, carrot and potatoes and fry for 2-3 minutes until the onion has softened. Pour in the reserved katsu curry sauce and cook for 4-5 minutes, bringing to the boil. Slice the chicken into even strips and serve with the vegetable curry and steamed rice.

INGREDIENTS
1 Teaspoon of Vegetable Oil
1 Onion (Chopped)
1/2 Cup of Curry Leaves
2 Tablespoon of Fresh Ground Black Peppercorn
2 Tablespoon of Ground Coriander
1/2 Cup of Water
3 Tablespoon of Vegetable Oil
2 Onions (Sliced)
2 Ginger Piece (inch – minced)
5 Garlic Cloves (Minced)
2 Tablespoon of Cayenne Pepper
1 Tablespoon of Sea Salt
1 Tablespoon of Ground Turmeric
1/2 Cup of Tomato Paste
1 Lbs of Goat Stew Meat (1″ cubes)
1/2 Cup of Water

DIRECTIONS
Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste. Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes. Finally, stir in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.

INGREDIENTS
1 Whole Chicken (3 Pounds – Cut to Pieces)
1 Tablespoon of Garam Masala
1 Tablespoon of Garlic Powder
2 Tablespoon of Olive Oil
2 Onions (Chopped)
1 Cup of Broth
1 Can of Cream of Chicken Soup (Condensed)
4 Potatoes (Peeled & Cubed)
4 Tablespoon of Curry Powder
Sea Salt & Fresh Ground Black Pepper
2 Ounce of Golden Raisins

DIRECTIONS
Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot. Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool. Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!