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.

Tags | curry don, katsu chicken, katsu curry don