Chicken katsu curry - the good bite

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 180°C (160°C fan/350°F/Gas 4) and line a baking tray with baking paper.

Step 2

2. Lay the chicken breasts flat on a board and butterfly them by slicing each one through the middle to create four thinner breasts.

Step 3

Put the egg into a bowl and put the flour and panko breadcrumbs onto two separate plates before lightly seasoning both with salt and pepper. Coat the chicken breasts in the flour, then dip in the beaten egg and finally coat in the breadcrumbs. Press the breadcrumbs into the chicken breasts to ensure they are coated all over.

Step 4

3. Heat the oil in a large frying pan over a medium heat and cook the chicken for 3-4 minutes on each side until browned.

Step 5

Transfer the chicken to the prepared baking tray and bake for

Step 6

15-20 minutes until crispy. Alternatively, cook in an air fryer at

Step 7

200°C for 12-15 minutes.

Step 8

4. Meanwhile, bring a large saucepan of water to the boil and cook the rice according to the packet instructions, then drain.

Step 9

5. In a large bowl or jug, whisk together the katsu curry sauce ingredients until combined, then transfer to four sauce pots.

Step 10

6. Divide the rice and chicken among airtight containers and top with the cucumber, carrots, spring onions and sesame seeds.

Step 11

Store in the refrigerator for up to 4 days.