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
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
- 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.
- 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.
- 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.
- 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
