Chicken katsu curry

Chicken katsu curry

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(11 ratings)

Prep: 20 mins Cook: 35 mins

Easy

Serves 2

This healthier katsu is coated in finely chopped flaked almonds and baked in the oven (rather than fried) until crisp and golden. If you're following the Healthy Diet Plan then this a great dish to add to your repertoire

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal585
  • fat16g
  • saturates2g
  • carbs58g
  • sugars12g
  • fibre9g
  • protein47g
  • salt0.3g
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Ingredients

  • 25g flaked almonds
  • 1 tsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 boneless, skinless chicken breasts (about 300g/11oz total)
  • lime wedges, for squeezing over
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the sauce

  • 2 tsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 medium onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • thumb-sized piece ginger, peeled and finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp medium curry powder
  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • ¼ tsp ground turmeric
  • 1 tbsp plain wholemeal flour

For the rice

  • 100g long-grain brown rice
  • 2 spring onions, finely sliced (include the green part)
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

For the salad

  • 1 medium carrot, peeled into long strips with a vegetable peeler
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ⅓ cucumber, peeled into long strips with a vegetable peeler
  • 1 small red chilli, finely chopped (deseeded if you don't like it too hot)
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • juice ½ lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • small handful mint leaves
  • small handful coriander leaves

Method

  1. Heat oven to 220C/200C fan/gas 7. Cook the brown rice in plenty of boiling water for 35 mins or until very tender.

  2. Crush the almonds using a pestle and mortar, or blitz in a food processor until finely chopped, then sprinkle over a plate. Grease a small baking tray with a little of the oil. Brush the chicken on both sides with the remaining oil and season well. Coat the chicken with the nuts and place on the tray. Press any remaining nuts from the plate onto each breast. Bake for 20 mins or until browned and cooked through. Rest for 4-5 mins on the tray, then slice thickly.

  3. Meanwhile, make the sauce. Heat the oil in a medium non-stick saucepan and add the onion, garlic and ginger. Loosely cover the pan and fry gently for 8 mins or until softened and lightly browned, stirring occasionally. Remove the lid for the final 2 mins, and don’t let the garlic burn.

  4. Stir in the curry powder, star anise, turmeric and a good grinding of black pepper. Cook for a few secs more, stirring. Sprinkle over the flour and stir well. Gradually add 400ml water to the pan, stirring constantly.

  5. Bring the sauce to a simmer and cook for 10 mins, stirring occasionally. If it begins to splutter, cover loosely with a lid. Remove the pan from the heat and blitz the sauce with a stick blender until very smooth. Adjust the seasoning to taste. Keep warm.

  6. Once the rice is tender, add the spring onions and cook for 1 min more. Drain well, then leave to stand for a few mins while you make the salad. Toss the carrot and cucumber with the chilli, lime juice and herbs.

  7. Divide the sliced chicken between two plates, pour over the sauce and serve with the rice, salad and lime wedges for squeezing over.

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Comments, questions and tips

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hjlonsdale
5th Jun, 2017
5.05
Love it! Sauce is great, really tasty but I did simmer off quite a lot of the water to thicken it up. Want sure whether to remove the star anise but blending it in with the sauce worked well :)
Heyer26
26th Jun, 2016
3.8
Chicken was really tasty. Sauce was very bland and watery. Once everything was eaten together it was ok.
BryonyT
19th May, 2016
I added a quater of a chicken stock cube to the sauce just to give it a more earthy flavour came out well
erw893
20th Mar, 2016
0.05
Tried this tonight and was really excited but I wasn't impressed at all, the sauce doesn't have anywhere near enough flavour for me unfortunately.
smithda-s
12th Mar, 2016
Loved this recipe. Really tasty. The chicken coated in the almonds was great.
findgeorgia-87
9th Mar, 2016
5.05
Really enjoyed this recipe. Lovely crunch to the chicken from the almonds and the lighter curry sauce was delicious. I found the sauce didn't thicken up very well so I added a little cornflour which helped. I also added some dessicated coconut to the chicken crust as I'm a little obsessed currently! Hubby loved the dish too so it gets a thumbs up from our house!
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