Chicken Katsu Curry - Fakeaway

Serves 2

• 2 chicken breasts

• 1 egg

• 75g porridge oats (you can blitz these in a food processor if you want a finer texture)

• 1 tsp oil

• 1 tsp turmeric

• ½ tsp curry powder

• 1 cup of brown basmati rice

• Salt and pepper

Sauce

• 2 tsp oil

• 1 small onion

• 1 small carrot

• 1 garlic clove

• 1 heaped tsp curry powder

• 25g peanut butter

• 250ml chicken stock

• ½ tsp garam masala

• Half red chilli seeds removed

• 2 spring onions finely chopped

1. Start to cook the rice (see brown rice guide)

2. Preheat the oven 220c / 180fan / gas mark 6

3. Line a baking tray or grease an oven dish

4. Season the chicken with salt and pepper

5. Crack the egg into a bowl or on a plate

6. Tip the oats onto another bowl/plate and add the oil, curry powder and turmeric

7. Dip the chicken into the egg then into the oat mixture coating it well

8. Transfer it to the prepared dish or baking tray

9. Bake for 25 minutes or until cooked thoroughly and crispy coated

10. Whilst this cooks make the sauce

11. Roughly chop the carrot and onion.

12. Heat the oil in a saucepan. Fry the carrot and onion for 2 minutes.

13. Add the garlic, curry , peanut butter and stock

14. Bring to a simmer then remove from the heat and use a hand blender to puree it

15. Put back on the heat until hot enough to serve

16. Stir in the garam masala at the last moment before serving

17. Season to taste

18. Cut chicken into slices plate up with the rice

19. Cover with the sauce

20. Top with spring onions and chilli

This is a BBC food recipe