CHICKEN KATSU CURRY

Serves 4

Anyone familiar with Wagamama, will have encountered Chicken Katsu Curry! I thought I would give the sauce a blast at home. You could do your own chicken with panko breadcrumbs or, if you are short of time, cheat with some shop bought top quality chicken breasts in breadcrumbs.

1 Onion, peeled and chopped
5 Garlic Cloves, sliced
2 Carrots, peeled and chopped
2 tbsp Plain Flour
Groundnut Oil
1 tbsp Medium Curry Powder
600ml Chicken Stock
2 tsp Honey
1 tbsp Soy Sauce
1/2 tsp Garamond Masala

Heat some oil in a pan (not too big), add the onion and garlic, sauté for a few mins, then add the carrots.

Sweat slowly for ten mins with a lid on. Stir from time to time.

At this stage it should be nicely softened and caramelised.

Stirring in the flour and curry powder and cook for a minute.

Pour in the stock slowly, a bit at a time to avoid lumps.

Add the honey and soy and bring to the boil, reduce heat and cook for 20 mins.

Add the garam masala and whizz until nice and smooth with a hand held blender.

If too thick add a dash of water.

Slice the cooked chicken and pour over the sauce, serve with steamed rice and Pak Choi…Boom!