Chicken Katsu Curry

INGREDIENTS (Serves 4)

◆ 4 boneless skinless

chicken breasts

◆ 2 eggs, beaten

◆ 150g porridge oats

◆ 2tsp rapeseed oil

◆ 2tsp ground turmeric

◆ 1tsp medium curry

powder

◆ 300g basmati rice

◆ Sea salt and freshly ground black pepper, to taste For the sauce

◆ 1tbsp rapeseed oil

◆ 1 onion, finely chopped

◆ 1 carrot, peeled and finely

chopped

◆ 1tbsp medium curry

powder

◆ 50g peanut butter (no

added sugar)

◆ 500ml chicken stock

◆ 1tsp garam masala

◆ 1-2 red chillies, deseeded

and finely chopped

◆ 4 spring onions, finely

chopped 1 Preheat the oven to 200°C/180°C Fan/Gas 6 and line a baking tray with baking parchment. 2 For the chicken, season the chicken breasts with a little salt and some black pepper. Put the eggs and oats into two separate shallow dishes and season the beaten eggs with salt and black pepper. Add the rapeseed oil, turmeric and curry powder to the oats and mix really well. 3 Dip the chicken breasts into the eggs first, coating them all over, then immediately add them to the oat mixture, keeping one hand dry so that you don’t get too sticky. Turn the chicken breasts over in the oat mixture until they are completely coated. 4 Transfer to the lined baking tray and bake in the oven for 20-25min until the chicken is cooked

THIS IS A GLUTEN-FREE VERSION OF KATSU CHICKEN AND IF YOU USE A GLUTEN-FREE STOCK CUBE, THE SAUCE IS TOO

through and the oats are crispy and golden. 5 Meanwhile, cook the rice and make the sauce. Bring a large saucepan of salted water to the boil for the rice, add the basmati rice and cook according to the packet instructions until tender. 6 For the sauce, heat a medium fr ying pan until hot. Add the rapeseed oil, onion and carrot and cook over a medium heat for a couple of minutes until just starting to soften, then 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 puree using a hand-held blender in the pan or decant to a blender and puree. 7 Stir the garam masala into the sauce and season to taste – you might want a little extra heat; I 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 sliced spring onions and remaining red chilli to finish. ● Eat Well For Less: QuickAndEasyMeals by Jo Scarratt-Jones (BBC Books, £14.99)