Katsu chicken curry

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Method

Step 2

1. Pre-heat the oven to 200℃/180℃ fan/Gas Mark 6. Lightly grease a baking tray.

Step 3

2. Place the chicken breasts on a chopping board, place a sheet of parchment paper or a silicone sheet on top and flatten the chicken by pounding them with a rolling pin. Sprinkle seasoning on both sides of each chicken breast.

Step 4

3. Working one at a time, firmly press the breadcrumbs into each chicken breast with your hand, then gently flip over and press more onto the other side. Repeat with the remaining chicken breasts, drizzle with a little vegetable oil, and bake in the oven for about 25 minutes until cooked through and golden, turning halfway.

Step 5

4. In the meantime, make the curry sauce. Heat the oil in a large saucepan on a medium heat and soften the onion and carrot for about 10 minutes. Add the garlic and curry powder and stir until aromas are released.

Step 6

5. Add the stock, some seasoning and increase the heat and bring to the boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally. Remove from the heat and blitz using a hand held blender (or pour into a blender), until smooth. Then pop back on the heat and add the honey, soy and peanut butter, increase the heat to medium and cook for another 5 minutes or so, until thick.

Step 7

6. Mix together the ingredients for the quick cucumber pickle.

Step 8

7. Cut the cooked chicken at an angle, pop onto a plate with cooked rice, drizzle over the katsu curry sauce and serve with a little quick pickle.