CHICKEN KATSU CURRY
😍😍😍
Oh mama. I made this incred chicken katsu curry a few nights ago and it was so indulgent and tasty I highly recommend giving it a go!
Ingredients (serves 2);
The rice;
150g dried basmati rice
3 cups water
3 tbsp coconut milk
The chicken;
2 chicken breasts
Plain flour, 1 egg, panko breadcrumbs,
Salt, pepper & oregano
Katsu sauce;
1/2 red onion
1 large carrot diced
1 clove garlic crushed
1 tsp medium curry powder
2 tsp garamasala
1 tsp turmeric
40g banana
Squeeze honey
1/2 chicken stock cube
(1/2 cup water to cook the vegetables)
250ml coconut milk light
Topped with;
Salad, coriander, fresh chillis
Put your chicken breasts in between baking paper/foil/a freezer bag and bash until it’s flat (I used a rolling pin) Then coat with the flour, the whisked egg and the breadcrumbs, put in an 180 degree preheated oven for 22 minutes.
(The rice you can cook as per the instructions - but I love adding a bit of coconut milk to the water as it makes the rice extra sticky and fluffy!) For the sauce; sauté your onions and garlic for a few minutes and then add your diced carrot. Add all your spices before adding the coconut milk, the stock, and then add the banana & honey. Blend the ingredients together! Cooking is honestly so flexible! You can definitely taste test and keep checking your ingredients to see if you’re happy with the taste/texture etc. Plus you can always ask me any questions if you try any of my recipes!
Macros per portion;
700 cals
61g protein
87g carbs
12g fat