Japanese Chicken Curry

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

Ingredients

  • vegetable oil  ·  2 tablespoons 
  • brown onion chopped  ·  1 
  • carrot chopped into pieces  ·  1 
  • Herbie's Katsu curry blend  ·  1 tablespoon 
  • plain flour  ·  2 tablespoons 
  • soy sauce  ·  1 tablespoon 
  • rice wine  ·  1 tablespoon 
  • honey  ·  1 tablespoon 
  • chicken stock  ·  2 cups 
  • chicken tenderloins  ·  12 
  • eggs beaten  ·  2 
  • panko breadcrumbs  ·  4 ounces 
  • salted plain flour  ·  8 ounces 
  • rice bran oil  ·  1 cup 

Instructions

Sauce: Cook oil, onion and carrot in heavy based pan for 10 minutes until soft. Add Katsu and flour, mix well, then add stock, soy, rice wine and honey. Simmer 15-20 mins until carrot is soft. Blitz to a smooth sauce.

Chicken: Dust with flour, then dip in egg, (allowing excess to drip off) then breadcrumbs. In a large shallow pan, heat oil and cook pieces 5 mins each side until golden. Serve with rice or desired side and curry sauce. Serves 4.

  • Leftover sauce can be frozen.

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