Chicken Katsu Curry (Deep fried Chicken in Curry)
- Number of Servings: 2
Ingredients
-Curry sauce-1/2 onion (finely chopped)1/2 carrot (sliced)1/2 celery (finely chopped)1 small potato (diced)10g fat free/ low cal butter2 Tbs plain flour1 Tbs curry powder1 tsp honey1 bay leaf1/4tsp garam masala1cube chicken stock dissolved in 400ml hot water -Deep fried chicken-2 chicken breastssome floursome bread crumbs1 egg or some watersalt & pepper
Rinse the chicken breasts and pat dry with paper towels. Puncture the chicken breasts in several places evenly using a fork so that they absorb the flavour easier. Salt & pepper on both side of the chicken breast and leave them aside.
Put enough flour to coat the chicken breast in a shallow dish. Add pinch of salt & pepper, then mix well.
Beat the egg in a shallow bowl or dish. Align the bowl next to the dish with the flour.
Spread enough bread crumbs to coat the chicken breast on a dish, and put it next to the bowl with egg.
Coat the chicken breast with the flour and dust off the excess flour on it, then coat it with the egg. Finally coat it with the bread crumbs. Leave it on a flat plate and rest them while preparing the curry sauce.
Meanwhile heat the butter in a large sauce pan, and fry the vegetable for about 10 minutes or until the vegetable soften and the onion looks transparent but do not brown it. Set them aside.
Add 1tbs vegetable oil in the sauce pan and fry the flour with a low heat. When the flour is mixed well with the butter and becomes creamy, add the curry powder and fry a further few minutes. Then add the chicken stock mixture a little at once. When all the stock mixture in the sauce pan is dissolved into the flour, add a little more stock mixture. Repeat the process until all the chicken stock mixture is mixed into the flour.
Add the fried vegetables into the curry sauce and simmer with low heat for 30 minutes or until the potato softens, stirring occasionally.
Add honey, a bay leaf and garam masala approximately 10 minutes prior to the finishing time and mix well.
This recepie calls for deep frying the chicken but instead you can just bake them after you coated them.
Number of Servings: 2
Recipe submitted by SparkPeople user TANIA83.
Put enough flour to coat the chicken breast in a shallow dish. Add pinch of salt & pepper, then mix well.
Beat the egg in a shallow bowl or dish. Align the bowl next to the dish with the flour.
Spread enough bread crumbs to coat the chicken breast on a dish, and put it next to the bowl with egg.
Coat the chicken breast with the flour and dust off the excess flour on it, then coat it with the egg. Finally coat it with the bread crumbs. Leave it on a flat plate and rest them while preparing the curry sauce.
Meanwhile heat the butter in a large sauce pan, and fry the vegetable for about 10 minutes or until the vegetable soften and the onion looks transparent but do not brown it. Set them aside.
Add 1tbs vegetable oil in the sauce pan and fry the flour with a low heat. When the flour is mixed well with the butter and becomes creamy, add the curry powder and fry a further few minutes. Then add the chicken stock mixture a little at once. When all the stock mixture in the sauce pan is dissolved into the flour, add a little more stock mixture. Repeat the process until all the chicken stock mixture is mixed into the flour.
Add the fried vegetables into the curry sauce and simmer with low heat for 30 minutes or until the potato softens, stirring occasionally.
Add honey, a bay leaf and garam masala approximately 10 minutes prior to the finishing time and mix well.
This recepie calls for deep frying the chicken but instead you can just bake them after you coated them.
Number of Servings: 2
Recipe submitted by SparkPeople user TANIA83.
Nutritional Info Amount Per Serving
- Calories: 448.8
- Total Fat: 7.4 g
- Cholesterol: 215.5 mg
- Sodium: 243.9 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 4.1 g
- Protein: 60.0 g
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