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Chicken Katsu Curry
Take your oats from breakfast to dinner with this savoury number!
Serves 2|Takes 60 minutes
INGREDIENTS:
For the Chicken:
70g Flahavan’s Organic Jumbo Oats
1 tsp onion granules
1 tsp garlic granules
½ tsp smoked paprika
Salt and pepper
2 tbsp cornflour
1 large egg
2 chicken breasts
Rapeseed oil
For the Katsu sauce:
1 medium carrot, roughly chopped
½ onion, finely chopped
1 garlic clove, minced
1 tbsp fresh ginger, minced
1 tbsp curry powder
½ tsp turmeric
Pinch of ground star anise
1 tsp garam masala
2 tbsp soy sauce
300ml chicken stock
2 tsp honey
METHOD:
Preheat your oven to 180°C.
Mix the Flahavan’s Organic Jumbo Oats together with the onion granules, garlic granules and smoked paprika and season well with salt and pepper. Place the mixture on a dinner plate. Season the cornflour with salt and pepper and place on a separate dinner plate. In a separate bowl, whisk the large egg and leave aside.
Butterfly the chicken breasts with a sharp knife by slicing them horizontally and opening them out like a book. Dust the chicken in the cornflour mixture before dipping it into the egg mixture. Next, coat the chicken breast in the oats by pressing each side of the chicken breast into the mixture.
Drizzle a baking tray with a little rapeseed oil and place the chicken breasts on top. Bake in the oven for 30-35 mins, turning them over halfway, until cooked through and golden brown on the outside.
Meanwhile, to make the Katsu sauce, add 1 tbsp rapeseed oil to a medium sized saucepan over a medium-low heat. Place the carrot and onion into the pan and cook until lightly caramelised. Next, add the garlic and ginger and cook for 30 seconds until aromatic. Add the spices and stir, cooking for a further 1 minute. Finally, add the remaining ingredients and simmer over a low heat for around 20 minutes until the carrot is soft.
Blitz the sauce with a hand blender or in a liquidizer. Spoon the sauce onto a plate and top with the oat-crusted chicken. Serve with sticky rice, a side salad and a wedge of lime.
