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!
Ingredients for 1 serving
|60g||natural yogurt, low fat|
|50g||dried brown basmati rice|
|1/2||chicken stock cube|
|1-2 tbsp||mild curry powder|
|30g||creme fraiche, half fat|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- 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!
- 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.