Heat the frying pan over a low heat, add the 1 tbsp. oil and the onions, season with a little salt. Sweat down slowly until soft and starting to colour, about ten minutes. Then add the garlic and cook for a further minute.
Add the curry powder, flour and tumeric and stir to coat everything. Cook for a couple of minutes, the slowly add the water, a little at a time, cooking out each time.
Add the chili powder, sugar and stock pot, and simmer, stirring often, for ten minutes until thickened and smooth.
Season the chicken breasts well, then pass through the flour, coating well. Do the same through the egg wash, then the breadcrumbs, making sure it's well coated. Gently shake off any excess.
Heat the remaining oil in the frying pan over a low heat. Gently lay the chicken into the pan, making sure you lay it away from you. Fry for 5-6 minutes on each side, until golden brown and crisp on the outside, and cooked well through. Remove from the pan and allow to rest for 5 minutes.
Thickly slice the chicken breasts, and arrange onto the plate with a good serving of rice. Spoon a generous helping of sauce over the top, then garnish with the sliced chili and coriander.
Nutrition
Nutrition Facts
Chicken Katsu Curry
Amount per Serving
Calories
690
% Daily Value*
Fat
22
g
34
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Cholesterol
244
mg
81
%
Sodium
797
mg
35
%
Potassium
1160
mg
33
%
Carbohydrates
59
g
20
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
62
g
124
%
* Percent Daily Values are based on a 2000 calorie diet.