Chicken Katsu Curry

katau

This is a really easy dish to make (perfect for a weeknight) and the sweetness of the curry sauce means that the kids love it! This is slightly adapted from Joe Wicks’ Lean in 15 (got to love a bit of Lean in 15!)

Serves 4

You will need:

  • Spray oil
  • 1 onion, chopped
  • 2 sticks of celery, chopped
  • 1 tsp ground coriander
  • 2tbsp dairy free medium curry powder
  • 1 chicken stock cube dissolved in 400ml water
  • 4 chicken breasts
  • 300g breadcrumbs
  • 2tsp minced garlic
  • 1 tbsp brown sugar
  • 150ml apple juice
  • 1 egg (whisked)
  • Salt and pepper
  • 2 tsp cornflour
  • Rice or noodles to serve (I used frozen microwavable rice)
  • sliced red chillis to serve.

Let’s Cook It!

  1. Turn the oven to 200 degrees
  2. In a pan heat some of the spray oil and fry the onion until it is soft.
  3. Add the celery and coriander and cook for a further minute.
  4. Add the curry powder and a pinch of the salt and pepper, along with the water with the stock cube.
  5. Bring to the boil and simmer on low for 30 minutes, stirring regularly.
  6. Meanwhile place the chicken breasts in between 2 pieces of cling film and give them a good bash with a rolling pin to flatten them out so that they have an even thickness all over (about 2cm)
  7. Dip each chicken breast  in the whisked egg
  8. Place the breadcrumbs and minced garlic in a bowl with a pinch of salt and pepper and mix.
  9. Dip the chicken breasts in the breadcrumb mix.
  10. Place each of the chicken breasts on a baking tray and heat in the oven for 25/30 minutes.
  11. Whilst the chicken is cooking take the sauce off the heat and blend until smooth with a stick blender. Stir in the sugar and apple juice and return to the heat to simmer.
  12. Add the cornflour to a small amount of cold water to make thick paste and add to the sauce. Give it a good stir – this will thicken the sauce.
  13. When the chicken is cooked (make sure it is cooked through by cutting one of the breasts in half) slice the chicken breasts into strips.
  14. Serve on rice with a good dollop of the sauce and some of the chillis sprinkled on top if you want!
  1. I love your posts
    You’ve really inspired me to get more organised.
    Thank you, and keep your great ideas coming.

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  2. Love this recipe idea. Im hoping to freeze the sauce in advance. Would you freeze before cornflour or after please? Many thanks

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    1. It is a great recipe 👍 I don’t think it would make too much difference to be honest about the cornflour, I freeze gravy with cornflour in and it defrosts ok.

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  3. Great. Thanks Gemma. I’ll try freezing it completely done and see how it goes.x

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  4. Just tried this out. Needed to dull down the sauce a little with yoghurt for my 1 year old but its a great meal. Love the garlic on the chicken with the breadcrumbs. Thanks Gemma.x

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    1. Fantastic glad you liked it !!

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