Anyone who’s into Japanese food will know that Katsu Curry is kind of a big deal, succulent breaded chicken served with a rich and flavourful sauce, what’s not to love?
I’ve managed to come up with a no fuss recipe using easy to get hold of ingredients without compromising on flavour, also the chicken is baked rather than deep fried which makes this a healthier version.
– 2 Chicken breasts.
– 2 Slices of white bread or you can buy Panko breadcrumbs.
– 1 Teaspoon of Chinese five spice, optional.
– 1 Egg, whisked.
– Salt and Pepper to season.
– 2 Large carrots, peeled and chopped.
– 1 Large onion, diced.
– 1 Chilli, chopped.
– 2 Garlic cloves, crushed.
– ½ A pint of chicken stock.
– 2 Tablespoons of smooth peanut butter.
– 1 Tablespoon of curry powder.
– 1 Tablespoon of light soy sauce.
– Salt and pepper to taste.
1. In a blender blitz together the bread, Chinese five spice, salt and pepper.
2. Beat an egg, coat the chicken in egg followed by the breadcrumb mix, place on a baking tray lined with baking parchment and cook in a preheated oven at 200C for 25 minutes.
3. Meanwhile in a large saucepan fry together the carrots, onions, chilli and garlic until soft, once soft blend then add the peanut butter, stock, soy sauce and curry powder and blend again and that’s your sauce done, serve with the chicken once cooked and a side of rice.