Cranberry and orange pancakes
Add a pop of festive flavour to your mornings with these cranberry and orange pancakes! […]
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Servings 4
If you’re looking for a comforting, delicious meal that’s packed with flavour, our chicken katsu curry recipe is a must-try! Loved by both children and adults, this dish is super easy to make and will have the whole family coming back for seconds!
Ingredients:
For the curry:
400g chicken breast fillets
½ large white onion – peeled and diced
30ml coconut milk
1 tsp garam masala
1 tsp ground cumin
1 tsp garlic powder
1 aubergine – diced
70g breadcrumbs (or a gluten-free alternative)
260ml milk (or a plant-based alternative)
70g plain flour (or a gluten-free alternative)
For the rice:
400g easy-cook long grain rice
130g button mushrooms – chopped
1 tsp garlic powder
1 tsp ground tumeric
Directions:
Method for chicken:
Place the chicken in a bowl of the measured flour, making sure to coat evenly. Then place the chicken in a bowl of milk, followed by a bowl of breadcrumbs, ensuring the chicken breast is evenly covered at each step.
Place the chicken on a tray and bake in the oven for 15 to 18 minutes or until it’s cooked throughout.
While the chicken is cooking, cook the rice and prepare the sauce.
Method for katsu sauce:
In a large pan, add the diced onion, garam masala, cumin and garlic powder with a little oil and allow to soften.
Add the diced aubergines to the pan and cook through, then add the coconut milk. Bring to a boil and simmer until the aubergine is tender.
Remove the pan from the heat and using a blender, blend until the sauce has a smooth consistency.
Method for rice:
Soften the chopped mushrooms in a pan with the garlic and turmeric powder, and then add the rice.
Cover the rice mixture with tap water to just cover it, and bring to a boil. Simmer according to the manufacturer’s instructions until the rice is fully cooked, and the water has been absorbed.
Cut the cooked chicken into strips and serve with the rice and katsu sauce poured on top. Enjoy!