Ingredients
1 medium onion, roughly chopped
2 garlic cloves, peeled
1 medium carrot, chopped into chunks
1 tbsp mild curry powder
1 tsp honey
1 tbsp soy sauce
150ml coconut milk
250ml chicken stock
2 chicken breasts
2-3 slices slightly stale bread (for breadcrumbs)
1 egg, beaten
2 tbsp plain flour
Salt & pepper
Oil, for frying
Suitable for: Clever Chop
The Method
Add all ingredients except the chicken stock to the Clever Chop and blend until smooth.
Pour the sauce into a pan, stir in the chicken stock, and simmer gently for 15–20 minutes until thickened and glossy.
Place the chicken breasts between two sheets of baking paper and gently bash until even in thickness. Season with salt and pepper.
Dust each breast lightly with flour, dip in the beaten egg, then coat evenly in breadcrumbs, pressing gently to help them stick.
Heat a good layer of oil in a large frying pan over medium heat. Fry the chicken for 3–4 minutes on each side until golden, crisp, and cooked through. Drain on kitchen paper.
Slice the crispy chicken and serve over rice, spooning the warm katsu sauce on top.
