Chicken katsu curry

MAKES 4

INGREDIENTS

■ 2 tsp curry powder

■ 2 tsp garlic

granules

■ 75g 0% fat Greek

yoghurt

■ 600g chicken

mini fillets

■ 2 slices

wholemeal bread

■ 6-8 sprays of

vegetable oil

■ 2 x 250g wholegrain microwave rice

For the sauce

■ 2 tbsp olive oil

■ 1 clove garlic, minced

■ 1 thumb-sized piece of

ginger, finely chopped

■ 2 tsp curry powder ■ 1 bunch coriander (chop the stalks and reserve the leaves)

■ 1 medium onion,

chopped

■ 2-3 large carrots,

finely diced

■ 2 sweet potatoes, finely

diced with skin on

■ 1 chicken stock cube

■ 1 tbsp cornflour mixed

into 2 tbsp cold water

■ 30g mango chutney

For the pickled cucumber

■ ¹∕³ cucumber, sliced

into ribbons

■ ½ red chilli (optional)

■ Mint leaves

■ 2 spring onions, sliced

■ Splash of lime juice 1

Mix 2 teaspoons of curry powder and the garlic granules with the Greek yoghurt.

2

Add the chicken to the yoghurt and mix. Leave to marinate in the fridge for at least 30 minutes.

3

For the sauce, add the olive oil, garlic, ginger, curry powder and coriander stalks to a pan and cook on a gentle heat for a few minutes. Add the onion, carrots and sweet potatoes and fry for a further 10 minutes. 4

Add 850ml boiling water with the stock cube dissolved in it. Let the sauce simmer for 15-20 minutes or until the vegetables are soft.

Then add your cornflour mix and the mango chutney. Stir well and simmer until the sauce thickens.

5

Meanwhile, place the bread in a food processor and whizz until breadcrumbs form.

6

Preheat the oven to 220ºc/200ºc fan/ gas mark 7. 7

Take each mini fillet and coat in breadcrumbs, then spread them out on a baking sheet.

8

Once all the mini fillets are coated, spray with a few sprays of oil and put in the oven for 20 minutes.

9

For your pickled cucumber, add the chilli (if using), mint, spring onions and lime juice to a bowl. Stir in your cucumber ribbons. Season well.

10

Cook your rice then serve it with the cucumber, chicken and sauce, then sprinkle over the coriander leaves.