Chicken katsu curry,

This is a gluten-free version of katsu chicken – just make sure you use a gluten-free stock cube for the sauce. Coating the chicken in oats makes it substantial, and turmeric and curry powder give it an extra layer of flavour.

Serves 4 Prep 15 mins Cook 20-25 mins FOR THE CHICKEN

4 boneless, skinless

chicken breasts 2 eggs, beaten 150g porridge oats 2 tsp rapeseed oil 2 tsp ground turmeric 1 tsp medium curry powder 300g basmati rice

FOR THE SAUCE

1 tbsp rapeseed oil 1 onion, finely chopped 1 carrot, peeled and

finely chopped 2 garlic cloves,

roughly chopped 1 tbsp medium curry powder 50g peanut butter (no

added sugar) 500ml chicken stock 1 tsp garam masala 1-2 red chillies, deseeded

and finely chopped 4 spring onions, finely

chopped

1 Heat oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment.

2 Season the chicken breasts. Put the eggs and oats into two separate shallow dishes and season the beaten eggs. Add the rapeseed oil, turmeric and curry powder to the oats and mix well.

3 Dip the chicken breasts into the eggs first, coating them all over, then immediately add them to the oat mixture, turning to coat completely, keeping one hand dry.

4 Transfer to the lined baking tray and bake in the oven for 20-25 mins until the chicken is cooked through and the oats crispy and golden.

5 Meanwhile, bring a large saucepan of salted water to the boil and cook the basmati rice following pack instructions until tender.

6 For the sauce, heat a medium frying pan until hot. Pour in the rapeseed oil, onion and carrot and cook over a medium heat for a couple of mins until just starting to soften. Stir in the garlic and curry powder. Add the peanut butter and chicken stock and bring to a simmer, stirring occasionally. Remove from the heat and blitz to a fine purée using a hand-held stick blender in the pan, or a blender.

7 Stir the garam masala into the sauce and season to taste – you might want a little extra heat; if so, add one of the chopped chillies.

8 By now the chicken and rice should be ready. Drain the rice. Remove the chicken from the oven and cut into strips. Serve the chicken with the curry sauce spooned over the top and the rice alongside. Scatter over the spring onions and remaining red chilli.