Japanese Chicken Curry

A perfect mild curry style sauce to bring a little tang to that chicken loin.

Ingredients

• For the Sauce  ·   
• vegetable oil  ·  2 tablespoons 
• brown onion chopped  ·  1 
• carrot chopped into pieces  ·  1 
• Herbie's Katsu curry blend  ·  2 tablespoons 
• plain flour  ·  2 tablespoons 
• mirin  ·  1 tablespoon 
• tamari  ·  1 tablespoon 
• honey  ·  1 tablespoon 
• chicken stock  ·  2 cups 
• For the Chicken  ·   
• chicken tenderloins  ·  12 
• eggs beaten  ·  2 
• Herbie’s Furikake Seasoning  ·  1 tablespoon 
• panko breadcrumbs  ·  4 ounces 
• salted plain flour  ·  8 ounces 
• rice bran oil  ·  1 cup 
• Herbie’s Shichimi Togarashi  ·  2 tablespoons 

Instructions

Sauce:

1. Cook oil, onion and carrot in heavy based pan for 10 minutes until soft.
2. Add Katsu and flour, mix well
3. Add chicken stock, tamari, mirin and honey. .
4. Bring to a gentle simmer, stirring occasionally for 15-20 minutes until thickened and carrots are tender.
5. Taste for seasoning then blitz with a stick blender.

Chicken:

1. Mix panko breadcrumbs with Herbie’s Furikake Seasoning
2. Dust with flour, then dip in egg, (allowing excess to drip off) then breadcrumbs.
3. Next coat in the breadcrumbs and set aside on a wire rack while completing others.
4. In a large shallow pan, heat oil and cook pieces 5 mins each side until golden.
5. For some chili heat, sprinkle some Herbie’s Shichimi Togarashi on top.
6. Serve with rice or desired side and curry sauce. .

Jenny's Tip: - Leftover sauce can be frozen.