When I go to a certain restaurant, I have to order the katsu curry, with a number of small plates of course. I like serving this with some cucumber, pickled onions and a bit of soy sauce. Divine.
Serves 4
Prep 15 minutes
Cook 15 minutes
Ingredients
- Low-calorie oil spray
- 100g plain flour
- 2 large eggs, beaten
- 150g panko breadcrumbs
- 4 chicken breasts, flattened
Sauce
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 1 tsp garlic powder
- 200ml chicken stock
- 400ml tin of reduced-fat coconut milk
- Small chunk of fresh ginger, peeled and grated
- 2 tbsp light soy sauce
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp granulated sweetener
- 1 tbsp cornflour (optional)
- Salt and pepper, to taste
To serve
- Jasmine rice
- Green salad
Method
- First make the sauce. Spray a saucepan with a low-calorie oil spray and soften the onion and carrot in the pan over a medium heat, then add all the remaining sauce ingredients, except the cornflour, season to taste and let it simmer for 15 minutes. When ready, blitz the sauce with a hand blender until smooth. If the sauce is a little thin, mix the cornflour with 1 tablespoon of water and stir into the sauce to thicken, then cook for a couple or so minutes.
- While that cooks, put the flour, eggs and breadcrumbs into three separate bowls. Coat the flattened chicken breasts first in the flour, then into the beaten egg, then roll in the panko crumbs to coat.
- Spray with low-calorie oil spray and air-fry at 190.C for 8 minutes, then flip over, spray with more oil and air-fry for another 7 minutes.
- Serve the chicken on a bed of jasmine rice, with some salad and that gorgeous katsu curry sauce. Enjoy!
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