Chicken Katsu

Chicken Katsu

Serves 4

Katsu is a Japanese curry where the chicken is breadcrumbed before cooking. I like this version because it’s relatively low fat, and low calorie because the chicken is baked and not fried!  You can find the Thermomix conversion here.

Ingredients

4 skinless  chicken breasts

1 large  egg , beaten

8 tablespoons finely crushed cornflakes or panko crumbs

2 garlic cloves, crushed

1-2 tablespoons Korma paste

1 tablespoons soy sauce

4 tablespoons ketchup

2 tablespoons honey

2 tablespoons cornflour

How to

  1. Preheat oven to 200 C / 180C fan-forced / gas mark 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 minutes or until cooked through.
  2. Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 minutes.
  3. Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 minutes.
  4. Serve the chicken breasts with rice (and vegetables, if desired.)  Drizzle with sauce.

 Other info

Prep time: 10 minutes   Cooking time: 25-30 minutes

Reference: BBC Good Food Magazine April 2012