CHICKEN KATSU CURRY

Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. You’ll need chicken or tofu depending on your preference

CALORIES 319

 PROTEIN 34

 CARBS 36

 FATS 5

 FIBRE 0

INGREDIENTS

4 skinless chicken breasts

1 large egg, beaten

8 tablespoons finely crushed cornflakes or panko crumbs

2 garlic cloves, crushed

1-2 tablespoon Korma paste

1 tablespoon soy sauce

4 tablespoons ketchup

2 tablespoons honey

2 tablespoons cornflour

INSTRUCTIONS

Begin by preheating your oven to 200°C/400°F/gas 6.

Dip the chicken in the egg, then coat evenly in the cornflakes or crumbs. Arrange the chicken spaced out on a non-stick baking tray and cook for 15-20 mins or until cooked through.

Add the remaining ingredients in a pan with 500 millilitres of water and heat, stirring constantly until boiling and starting to thicken.

Cover the pan, reduce to a simmer and cook for a further 5 minutes.

Divide the sauce between 4 plates, slice the chicken breasts and arrange on top of the sauce. Serve with fluffy Jasmin rice, garnished with soya beans and finely sliced red chilli.