Chicken Katsu.
Rose created this recipe to provide clients with an alternative to a traditional curry that they may be used to, whilst still ensuring that it is full of flavour. The recipe incorporates lots of vegetables in to be sure that you get plenty of healthy benefits. Whilst it requires a little more effort to prepare than your typical family meal, it really does taste sensational and is well worth the extra effort!
RECIPE
Makes: Enough for two
Time to Make: 60 minutes
Difficulty Rating: More effort
INGREDIENTS
25g ground almonds
2 tsp oil
2 chicken breasts
1⁄2 a lime
1 onion
2 garlic cloves
1 thumb size piece of ginger
1 tsp medium curry powder
1⁄2 tsp turmeric
1 tbsp plain flour
2 spring onions
40-50g rice per person
1⁄2 of a cucumber
1⁄2 a chilli
1 handful mint and coriander
1-2 carrots
METHOD
Brush each chicken breast with oil, season and coat with the ground almonds on both sides, pressing the nuts into the chicken so they stick
Bake the chicken in an oven at 200 fan for 20 minutes – until browned and cooked through. Rest for a few minutes then slice thickly
Heat any remaining sauce in a large pan and add the sliced onion, garlic and ginger. Fry gently for 8-10 minutes until softened and lightly browned
Stir in the curry powder and turmeric, seasoning as well. Sprinkle over the flour, stir before adding ~400ml water stirring all the time
Bring the sauce to a simmer and cook for about 10 minutes. Take off the heat and blitz with a hand blender until smooth
Boil the rice until cooked through then stir through the chopped spring onions
Make the side salad by peeling the carrot and cucumber into long strips. Toss with the fresh herbs, chopped chilli and juice of 1⁄2 a lime
Serve the chicken alongside the salad and rice, topped off with the sauce