Chicken katsu curry

Chicken katsu curry

I love ordering a Katsu curry when I go out.

I’ve even made one using a kit, but I wanted to see if I could make it at home without a kit and make it healthy.

I like to use my husband as a barometer of how good a new recipe is and after eating this he wanted to lick the plate clean.

It was gooood!


his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 1 serving

200 g chicken breast
60 g natural yogurt, low fat
20 g panko breadcrumbs
50 g dried brown basmati rice
0.5 chicken stock cube
1 tsp cornflour
1-2 tbsp mild curry powder
1 carrot
200 ml boiling water
30 g creme fraiche, half fat
salt and pepper

Method

  • Pre-heat your oven to 190°C fan/400°F and line a baking sheet with non stick foil.
  • Cover the chicken breast with cling film and use a rolling pin, tin or meat tenderiser to flatten and tenderise the chicken.
  • Remove it from the cling film and arrange it onto the baking tray.
  • Cover the top with the natural yogurt before covering with the panko breadcrumbs.  There’s no need to so this to the 2nd side.
  • Place the chicken into the oven and remove from the oven when it’s cooked through.
  • Cook the rice according to the manufacturers instructions, drain and place into a small bowl so that you can turn it out onto the plate later.
  • Slice the carrots on the diagonal and place them into a small saucepan along with the boiled water.
  • Leave them to cook until they are tender, but not mushy.
  • Use a slotted spoon to remove them from the pan.
  • Using the remaining carrot water, check that you have at least 100ml of water remaining.
  • Pop the pan back onto the heat and dissolve the stock cube along with 1 tbsp of the curry powder.
  • Give the mixture a good stir to dissolve the stock cube and curry powder.
  • Add more curry powder if you feel the flavour isn’t as strong as you’d like it.
  • Place the cornflour into a small bowl and mix with a 1 tsp of water and make a smooth paste.
  • While stirring the mixture, pour the cornflour into the pan to thicken the sauce and keep stirring until the cornflour has been thoroughly incorporated.
  • Before serving, add the creme fraiche to the pan and give the sauce one final mix.
  • Carefully turn out the rice onto your plate and arrange the carrots to one side.
  • Spoon the sauce onto the plate and arrange slices of the chicken breast on top of the sauce.
  • How quick and easy was that to make!

Recipe Notes

  • I like to use low salt stock cubes.
  • If you’d like a hotter sauce use 1 tbsp of the mild curry powder and 1 tbsp of medium.
  • You could add baby corn and peas to your plate for some extra veggies.

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