How to cook Katsu Chicken Curry
| SERVES |
2 People |
| DIFFICULTY |
Intermediate |
| PREP TIME |
20 mins |
| COOK TIME |
40 mins |
| Make this recipe using our Air fryer |
INGREDIENTS
chicken
2 chicken breasts
1 egg, beaten
50g panko breadcrumbs
2 garlic cloves, crushed
1 thumb fresh ginger, grated
2 tbsp plain flour
1 tbsp medium curry powder
1 tbsp soy sauce
2 tsp honey
1 tsp vegetable oil
sauce
300ml chicken stock
METHOD
Step 1
Plug in and switch on the air fryer at the mains power supply. Set the temperature to 230°C.
Step 2
Flatten the chicken breasts using a tenderiser or a rolling pin. Coat each piece in egg and then cover in breadcrumbs.
Step 3
Using heat-resistant oven gloves, place the chicken breasts into the air fryer and shut the drawer.
Step 4
Cook for approximately 20–30 minutes. Check the chicken periodically during cooking and ensure it is cooked thoroughly.
Step 5
Whilst the chicken is cooking, make the sauce in a large frying pan. Gently fry the garlic in oil for approximately 1 minute. Then stir in the curry powder and ginger.
Step 6
Add the chicken stock gradually, stirring to avoid lumps, and leave to reduce for approximately 5 minutes. Thicken using plain flour if necessary.
Step 7
Stir in the soy sauce and honey and leave to simmer for approximately 5 minutes before serving.