Yusuf's Katsu Curry | Made Halal
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 Published On Jul 8, 2021

Made Halal is a series by Freshly Grounded where a professional chef (Yusuf) takes popular foods from around the world and teaches you how to make them from home, halal.

Find out more about Yusuf here:

👉🏻Yusuf's YouTube: https://www.youtube.com/channel/UCaPz...
👉🏻Yusuf's Instagram:   / sliced_yt  
👉🏻Yusuf's TikTok: https://www.tiktok.com/sliced_yt
👉🏻 Yusuf's Twitter:   / sliced_yt  

🍔 RECIPE & INGREDIENTS 🍔

For the sauce:
1 brown onion
1 thumb size piece of ginger
3 cloves of garlic
1 tbsp turmeric powder
2 tbsp curry powder
1 tbsp garam masala
1 tbsp coriander powder
3 tbsp cashews
1L stock
100ml coconut milk
1 tbsp soy sauce
1 tbsp honey

For the chicken:
1 chicken breast
50g corn flour
50g plain flour
100g Panko breadcrumbs

1) Peel and finely chop the onion and garlic. Using the back of a spoon, peel the ginger and roughly mince it.
2) Add a couple of tablespoons of vegetable oil to a pan and fry off the onion, ginger and garlic on a medium/low heat until translucent.
3) Add in the curry powder, garam masala, turmeric, and coriander powder, cooking for 2-3 minutes until fragrant.
4) add in the stock and simmer until reduced by a third. Add in the coconut milk, soy sauce, and honey and cook until slightly thickened.
5) Blend the sauce into a fine consistency and pass through a sieve if necessary.
6) Carefully slice the chicken breast in half horizontally. Cover with Cling film and use a heavy based pan or mallet to smash it flat.
7) Combine the corn flour and plain flour together and gradually add water, whisking until a fairly thick consistency is formed (almost like a pancake batter).
8) Coat the chicken in the batter with one hand and use the second to coat it in breadcrumbs. Repeat this once more so that the chicken is well coated.
9) Heat up an inch of vegetable oil in a frying pan or wok over a medium/low heat. Gently lay the chicken in away from you and fry for 3 minutes on each side until golden and crispy.
10) Rest the chicken on a chopping board for a couple of minutes and begin slicing, ready to serve with the rice and sauce.


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