‘Healthy’ Chicken Katsu Curry
So yummy, this chicken katsu curry tastes like the real deep-fried deal but in fact its far healthier. By swapping out the panko breadcrumbs for crushed flaked almonds and a little cornflour, these goujons are less oily and still moist in the middle. Baked rather than fried, the chicken is still super crispy and satisfying.
I always thought the sauce was full of mystery ingredients, it’s such a complicated and unique flavour but in fact its just a few ground spices, ginger and garlic persuaded into a sauce using a little chicken stock. Serve over rice with a fresh salad (or we had some little gyoza-style dumplings!) for a fresh but filing Japanese dinner!
- 30g flaked almonds, crushed
- 10g sesame seeds
- Spray oil
- 2 boneless, skinless chicken breasts, in strips
- 1 tsp cornflour
- 1/2 tsp chinese 5-spice
For the sauce
- Spray oil (preferably coconut oil
- 1 tbsp ginger and garlic paste
- 3 tsp garam masala curry powder
- 1 tsp chinese 5-spice
- 1 tsp ground turmeric
For the rice
- 100g long-grain rice
- 2 whole spring onions, finely sliced
Preheat the oven to 220C/200C fan/gas 7. Put your rice on to cook/steam/microwave according to packet instructions.
Using a food processor/pestle and mortar (or a sandwich bag and a rolling pin in my case) crush the flaked almonds until quite fine. Add to a shallow bowl and mix in the 5 spice, cornflour and a pinch of salt.
Spray the chicken on both sides with oil and lay the chicken strips down in the nuts to cover completely. Place on a greased baking tray. Press any remaining nuts from the plate onto each breast. Bake for 20-25 mins or until browned and cooked through.
While the chicken is baking make the sauce. Grab a medium non-stick saucepan or wok and spray some oil. Heat until pretty hot then add the garlic and ginger. Fry for only around 2 mins – careful not to let the garlic burn!
Quickly, stir in the curry powder, spice, turmeric and plenty of black pepper. Stir well for a minute then start to gradually add the stock, stirring constantly to form a sauce. Reduce on a simmer for about 5-7 minutes, stirring well. Add a touch more water if it becomes too thick – if not leave to keep warm until the rest is done.
Serve the cooked, drained rice in a warm bowl, topped with crispy chicken and a good few spoonfuls of the rich sauce. Sprinkle over the chopped spring onions and squeeze over a touch of lime juice.
**For a simple Japanese side salad, julienne a carrot and 1/2 a cucumber with finely sliced chilli, lime juice and chopped coriander.**