Chicken Katsu Curry
A perfect fakeaway treat for the weekend
Prep time: 15 minutes Cooking time: 30 minutes (plus time to marinade)
Nutrition: 600 kcal | 46g protein | 77g carbs | 11.8g fat Serves: 2
Ingredients: For the chicken
• 2 tsp mild or medium curry powder
• 2 tsp garlic granules
• 75g Greek yoghurt 0% fat
• 600g chicken mini fillets
• 2 x slices wholemeal bread (80g)
• 6-8 sprays of vegetable oil
For the sauce
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 thumb-sized piece of ginger, finely chopped
• 2 tsp mild or medium curry powder
• 1 bunch coriander (chop the stalks and reserve the leaves)
• 1 x onion, chopped (150g)
• 2-3 large carrots, diced (240g)
• 2 x sweet potato, finely diced, skin on (320g)
• 1 x chicken stock cube
• 1 tbsp cornflour mixed into 2 tbsp cold water
• 30g mango chutney
For the pickled cucumber
• ½ red chilli (optional)
• Mint leaves
• 2 spring onions, sliced
• Squeeze of lime juice
• 1/3 cucumber, cut into ribbons
• 2 x 250g wholegrain microwave rice
Method:
1. Mix the curry powder and garlic granules with the Greek yoghurt. Add the chicken and mix well. Leave to marinate in the fridge for at least 30 minutes.
2. To make the sauce, add
2 tbsp olive oil, garlic, ginger, curry powder and coriander stalks to a non-stick pan and cook on a gentle heat for a few minutes. Add the onion, carrots and sweet potatoes and gently fry for 10 minutes, stirring occasionally.
3. Dissolve the stock cube in 850ml boiling water and add to the pan. Let the sauce simmer for about 15-20 minutes or until the vegetables are soft. Then, add the cornflour mix and the mango chutney. Stir well and simmer until sauce thickens.
4. Meanwhile, place the brown bread in a food processor and whizz until breadcrumbs form.
5. Preheat heat the oven to 220°C / 200°C fan / gas mark 7. Remove the chicken fillets from the fridge, coat in breadcrumbs. and place on a baking sheet.
6. Spray the coated fillets with a few sprays of oil and put in the oven for 20 minutes.
7. To make the pickled cucumber, add the chilli, mint, spring onions and a squeeze of lime juice to a bowl. Stir in the cucumber ribbons. Season well.
8. Cook the rice according to the packet instructions. Arrange your chicken, sauce and relish on the rice and sprinkle with the remaining coriander leaves.