Oat-crustedchicken Katsu

† 70g Flahavan’s Organic

Jumbo Oats

† 1 tsp onion granules

† 1 tsp garlic granules

† ½ tsp smoked paprika † Salt and pepper

† 2 tbsp cornflour

† 1 large egg

† 2 chicken breasts

† Rapeseed oil

FOR THE KATSU SAUCE:

† 1 medium carrot, roughly

chopped

† ½ onion, finely chopped † 1 garlic clove, minced

† 1 tbsp fresh ginger, minced † 1 tbsp curry powder

† ½ tsp turmeric

† Pinch of ground star anise † 1 tsp garam masala

† 2 tbsp soy sauce

† 300ml chicken stock

† 2 tsp honey

1

Preheat your oven to 180°C. Mix the oats together with the onion granules, garlic granules and smoked paprika and season well with salt and pepper. Place the mixture on a dinner plate. Season the cornflour with salt and pepper and place on a separate dinner plate. In a separate bowl, whisk the large egg and leave aside.

2

Butterfly the chicken breasts with a sharp knife, by slicing them horizontally and opening them out like a book. Dust the chicken in the cornflour mixture before dipping it into the egg mixture. Next, coat the chicken breast in the oats by pressing each side of the chicken breast into the mixture.

3

Drizzle a baking tray with a little rapeseed oil and place the chicken breasts on top. Bake in the oven for 30 to 35 mins, turning them over halfway, until cooked through and golden brown on the outside.

4

Meanwhile, to make the Katsu sauce, add 1 tbsp rapeseed oil to a medium-sized saucepan, over a medium-low heat. Place the carrot and onion into the pan and cook until lightly caramelised. Next, add the garlic and ginger and cook for 30 seconds, until aromatic. Add the spices and stir, cooking for a further minute. Finally, add the remaining ingredients and simmer over a low heat for around 20 minutes, until the carrot is soft.

5

Blitz the sauce with a hand blender or in a liquidizer. Spoon the sauce onto a plate and top with the oat-crusted chicken. Serve with sticky rice, a side salad and a wedge of lime.