These is a japanese style sweet curry. I ate it the first time in Wakamamas in Manchester and loved it. After that I kept searching for good recipes in internet and found this one. This is the recipe for the Chicken Katsu Curry and it servers 4 people.
Sauce ingredients:
- 1x Onion
- 4x Granny Smith Apples
- 2x Garlic gloves
- 1x Banana
- 300ml Water and chicken stock cube or 300ml Chicken stock
- 2tbsp Honey
- 1tbsp Turmeric
- 1tbsp Hot Madras Curry Powder
- 2tbsp Tomato puree
- Cornflour
Chop the onion, garlic and apples and throw them into a pot with a piece of butter. Sauté them till they are soft and transclucent. Add enough water to cover them, bring to boil and throw in the sliced banana, tomate puree and spices. Simmer the sauce atleast 30 minutes.
Strain the sauce into sieve and remove all solids. Put the sauce in a pot and leave it on a stove to simmer while you finish the rest of the food. Season with salt and pepper.
Mix enough cornflour in cold water and mix with the sauce. The sauce should be quite thick.
Chicken ingredients:
- 4x Thin Chicken breasts
- Plain flour
- 2 eggs beaten
- Breadcrumbs
- 500ml peanut oil or rape-seed oil.
If you cant find thin chicken breasts, you can hammer the chicken slices bit thinner inside a foil with a meat hammer.
Do a small cuts on the breasts to make sure they cook evenly. Coat the chicken breast with flour and dip them into the beaten egg, roll the chicken breast in the breadcrumbs. Ideally you want to deep fry the chicken in the oil, but if that isnt possible just pour some oil on a pan, so that it covers atleast half of the breast. Fry the chicken from both sides till completely cooked.
Japanese small grained rice cooked in a rice cooker is best served with this dish.
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