KATSU CHICKEN CURRY AND SAFFRON CORIANDER RICE

Simpsinns is the family owned hospitality group with award-winning venues and destinations in Ayrshire which include; The Waterside Hotel (West Kilbride), The Gailes Hotel (Gailes), Old Loans Inn (Loans, Troon), Si! Bar:restaurant (Irvine) and Gailes Golf:leisure:spa (Gailes).

For more information, visit: https://www.simpsinns.com

Simpsinns is part of The Coig. Gaelic for five, The Coig is a series of five tourist routes covering Ayrshire, Arran, Bute and Cumbrae, offering people an exciting new way to explore the unique coast and countryside on their doorstep. Each route has been specially designed to showcase the outstanding natural beauty, history and heritage and food and drink, as well the wide range of outdoor and family activities on offer across the region. Visitors can follow a choice of routes as part of a day trip from Glasgow or Edinburgh, or as a longer staycation experience. For information, visit: www. thecoig.com or follow the social media channels: Facebook: www.facebook.com/thecoig, Twitter: https://twitter.com/thecoig and Instagram: https://www.instagram.com/the_coig

Serves 4

Ingredients

4 skinless chicken breasts 3 cups panko breadcrumbs 3 eggs, beaten Plain flour, for coating chicken

For the spiced saffron rice timbale: 800g basmati rice 2 pinches saffron 2 pinches chilli flakes 2 pinches smoked paprika 1 fresh chilli, deseeded 10g coriander, chopped Pinch of salt

For the katsu sauce: 2 carrots, finely chopped

1 white onion, finely chopped

2 tbsp oil

1 tbsp curry powder 1 tbsp cumin

1 tbsp garam marsala

1 garlic clove

1 tbsp plain flour 500ml chicken stock 4 tbsp soy sauce 200ml coconut milk

Fresh coriander

Method

1 Preheat your oven to 170C.

2 Trim the chicken breast, cut in half lengthways and dust with plain flour, then place into the beaten egg. Shake off any excess egg and press into the panko breadcrumbs to coat. Heat a pan with oil and cook the breaded chicken breast for two minutes on each side until golden brown on both sides. Place the chicken into the pre-heated oven for six minutes until cooked through.

3 Wash the rice and drain twice whilst bringing a pot of lightly salted water to the boil. Use double the quantity of water to rice and bring to a simmer. Add the saffron and basmati rice and cook for eight minutes until tender. Add the chilli flakes, smoked paprika, fresh chilli and coriander to the rice and mix through.

4 Heat a pan with some oil, add the carrots and onion and cook for two to three minutes. Add the garlic, curry powder, garam marsala, cumin and the flour to the pan to make a roux. Slowly add the soy sauce and chicken stock and cook-out for five minutes on a low heat. Strain the sauce through a fine sieve and return to a low heat, adding the coconut milk and coriander. Finish with prawn crackers, julienne of carrot and red onion.

In association with Taste Communications, Scotland’s food and drink communications company www. tastecommunications.co.uk