Katsu Curry
When I fist went to Yo Sushi! I had their Katsu Curry and I just had to find out how to make it. After trying various recipes this one seems pretty good. It's one Jo formulated for Nursery so it will also be nutritious, healthy and low in calories. What's not to like.....
Ingredients
For the chicken
4 skinless chicken breasts
240g fresh wholemeal breadcrumbs
1 egg, beaten
Salt and freshly ground black pepper
For the curry sauce
1 large onion, chopped
1/4 courgette, chopped
2 carrots, chopped
4 cloves of garlic, crushed
1 inch fresh ginger
1 tbs mild curry powder
1 tsp brown sugar
1 tbsp soy sauce
600ml chicken stock
1 bay leaf
Options
Add chilli sauce or chillies for a hot curry sauce
Method
Fry the onion until browned. Add the carrots, courgette, garlic and ginger and cook for a further 3 to 4 minutes
Add the curry powder and fry for a further minute
Add the stock, soy sauce and bay leaf and bring to the boil. Reduce the heat and simmer for 30 minutes.
While the sauce is cooking, preheat your oven to 200°C/180°C Fan/Gas 6.
Season the breadcrumbs with salt and freshly ground black pepper. Place each chicken breast in some clingfilm and flatten with a rolling pin or meat tenderiser. Remove the clingfilm and dip the chicken in the egg, then coat with breadcrumbs and place on a baking tray sprayed with low-calorie cooking spray.
Bake in the oven for 15-20 minutes or until the chicken is cooked through.
For the sauce remove the bay leaf and pour the contents of the saucepan into a blender. Blitz until it becomes a thick, smooth sauce To serve, slice the chicken breast into pieces, spoon over the curry sauce and serve with steamed jasmine rice
For the chicken
4 skinless chicken breasts
240g fresh wholemeal breadcrumbs
1 egg, beaten
Salt and freshly ground black pepper
For the curry sauce
1 large onion, chopped
1/4 courgette, chopped
2 carrots, chopped
4 cloves of garlic, crushed
1 inch fresh ginger
1 tbs mild curry powder
1 tsp brown sugar
1 tbsp soy sauce
600ml chicken stock
1 bay leaf
Options
Add chilli sauce or chillies for a hot curry sauce
Method
Fry the onion until browned. Add the carrots, courgette, garlic and ginger and cook for a further 3 to 4 minutes
Add the curry powder and fry for a further minute
Add the stock, soy sauce and bay leaf and bring to the boil. Reduce the heat and simmer for 30 minutes.
While the sauce is cooking, preheat your oven to 200°C/180°C Fan/Gas 6.
Season the breadcrumbs with salt and freshly ground black pepper. Place each chicken breast in some clingfilm and flatten with a rolling pin or meat tenderiser. Remove the clingfilm and dip the chicken in the egg, then coat with breadcrumbs and place on a baking tray sprayed with low-calorie cooking spray.
Bake in the oven for 15-20 minutes or until the chicken is cooked through.
For the sauce remove the bay leaf and pour the contents of the saucepan into a blender. Blitz until it becomes a thick, smooth sauce To serve, slice the chicken breast into pieces, spoon over the curry sauce and serve with steamed jasmine rice