Lower Fat Katsu Chicken Curry

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon garam masala powder
• 2 tablespoons red curry paste
• 2 teaspoons ginger paste (2.5cm of fresh ginger grated)
• 2 garlic cloves, finely chopped
• 2 medium onions
• 1 chopped red chilies or 1 teaspoon chili paste
• 1/2 granny smith apple, cored peeled, chopped
• 1 tablespoon oil
• 2 tablespoons plain flour
• 2 cups chicken stock
• 1 tablespoon oyster sauce
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 600 g skinless chicken breasts, cut into chunks
• 2 tablespoons cornstarch or 2 tablespoons cornflour
• 2 tablespoons cold water

Recipe

• 1 mix curry powder, red curry paste, ginger paste, garlic, and the 1/2 apple, oil,and onions in food processor until smooth.
• 2 cook mixture in large skillet/sauce pan for 5 minutes on medium heat.
• 3 add 2 tablespoons of plain flour and cook for a further 3-5 minutes.
• 4 slowly pour in chicken stock and keep stirring.
• 5 add oyster sauce, salt, brown sugar.
• 6 bring to low boil, add chicken stir occasionally until chicken is cooked through.
• 7 in a separate bowl mix 2 tbs of corn starch with 2 tablespoons water, stir til smooth.
• 8 add to sauce and stir while it thickens up.
• 9 notes:.
• 10 to make it spicier, add chili paste, or a chopped red chili.
• 11 serve over rice (jasmine, or a sticky rice), shredded cabbage, japanese pickles.