Ingredients
-
1
-
1
-
1
-
1
-
2
-
1
-
1
-
1
-
1/4
-
1
-
-
-
-
-
Directions
Chicken Katsu Curry, An unusual, sweet-tasting curry from Ching-He Huang adds a South East Asian touch to an Indian-style curry., Our friend lived over seas for a year. When he came home he told us about this incredible dish. We found this recipe and made it for him and he thought it was the BOMB! I love the banana in it (but it turned me off at first when I read the ingredients). Going to make it again (for the 4th time) for him tomorrow. It’s one of those dishes that everyone sits around in the kitchen to watch the cook make it and can’t wait to eat it. Just love it exactly the way it is written. Thank you English Rose! ;-), An unusual, sweet-tasting curry from Ching-He Huang adds a South East Asian touch to an Indian-style curry.
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Steps
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1
Done
|
Melt the Butter in a Saucepan and Add the Garlic, Onions and Apples. |
|
2
Done
|
Cover and Cook For 5 Minutes. Pour Over 1 Cup of the Water and Bring to a Simmer. |
|
3
Done
|
Stir in the Banana, Honey, Turmeric, Curry Powder and Ketchup. |
|
4
Done
|
Add the Chicken Broth and Bring the Sauce to Boil. Season With Salt and Pepper. |
|
5
Done
|
Mix the Cornstarch With the Remaining Cup Water, and Add to the Curry Sauce. |
|
6
Done
|
Simmer For 20 Minutes, Stirring Occasionally. |
|
7
Done
|
Tip the Sauce Into a Large Sieve or Colander Placed Over a Bowl, Reserving Any Katsu Curry Sauce That Drips Into the Bowl. |
|
8
Done
|
While the Sauce Is Cooking, Prepare the Chicken Breasts. |
|
9
Done
|
With a Sharp Knife, Make Two Diagonal Slashes Across Each Breast and Coat the Chicken in Flour on Both Sides. |
|
10
Done
|
Dip Each Chicken Portion in Beaten Egg, and Then Roll Them in the Breadcrumbs. |
