Lower Fat Katsu Chicken Curry

This is a kid favorite, and every time I serve it I have happy people. It is a curry, but not TOO curry, you can make it spicier with an chopped chili pepper. Original Katsu chicken is made with fried chicken, and I have included the instructions for that one on another recipe.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 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

Directions

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 white rice (jasmine, or a sticky white rice), shredded cabbage, japanese pickles.