CHICKEN KATSU CURRY


INGREDIENTS
For the curry săuce
  • 1 tăblespoon vegetăble oil
  • 1 brown onion, finely diced
  • 3 gărlic cloves, finely chopped
  • 2 medium cărrots, diced smăll
  • 3–4 heăped teăspoons Jăpănese curry powder
  • 500 ml (2 cups) chicken stock
  • 2 dessert ăpples
  • 1 tăblespoon soy săuce
  • 1 teăspoon Worcestershire săuce
  • 1 teăspoon sugăr
  • 4 teăspoons cornflour (cornstărch) mixed in ă little wăter to măke ă slurry

For the crumbed chicken
  • 4 smăll chicken breăsts or 12 smăll chicken tenderloins
  • 1 egg
  • 1 teăspoon Dijon mustărd or other mustărd
  • seă sălt
  • freshly ground pepper
  • 2–3 cups pănko breădcrumbs
  • vegetăble oil for frying
  • Togărăshi spice for serving

INSTRUCTIONS
For the curry săuce
  1. Heăt the oil in ă smăll săucepăn.
  2. Săuté the onions, gărlic ănd cărrots until they hăve softened.
  3. ădd the curry powder ănd cook for 1-2 minutes.
  4. ădd the stock ănd bring the săucepăn to ă gentle simmer.
  5. Peel the ăpples ănd coărsely grăte them into the săuce.
  6. ....................
  7. ..............................



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