Chicken katsu curry

Crispy baked chicken with a smooth, mild, slightly sweet curry sauce. A top choice for fussy eaters who like a crunch.

Ingredients

• 600 g Chicken breast, sliced into 4 thin escalopes
• 40 g Plain flour
• 2 Eggs, beaten
• 100 g Panko breadcrumbs
• 40 ml Vegetable oil, tossed through the crumbs
• 1 Onions, chopped
• 150 g Carrots, chopped
• 1 Apples, peeled and grated
• 0.5 Garlic, crushed
• 10 g Fresh ginger, grated
• 20 g Mild curry powder
• 20 g Plain flour
• 1 Chicken stock cubes, in 500ml hot water
• 15 ml Soy sauce
• 5 g Caster sugar
• 300 g Jasmine rice
• 1 Cucumber, cut into sticks

Method

1. Heat the oven to 220°C (200°C fan). Tip the panko into a bowl with the oil and mix until evenly coated, then spread out on a tray. Bake for a few minutes until just golden, then cool.
2. Season the chicken, dip it into the flour, then the egg, then press it into the crumbs. Lay on a lined tray and bake, turning once, until crisp and cooked through.
3. For the sauce, soften the onion and carrot in a little oil for 8 minutes, then stir in the garlic, ginger, curry powder and flour for a minute.
4. Pour in the stock, add the apple and soy sauce and sugar, and simmer. Blend until smooth.
5. Boil the rice in salted water, drain and keep covered.
6. Slice the chicken, spoon over the sauce and serve on the rice with cucumber sticks.