Chicken katsu curry

• Chicken breast fillets500 g
• Sliced wholemeal bread120 g
• Free-range eggs1 egg
• Carrots200 g
• Brown onions150 g
• Vegetable stock cubes1 cube
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, mild curry powder, plain flour. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Egg, Celery.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Make the sauce. Chop the onion and carrot and cook in a tablespoon of oil over a medium heat for 8 minutes. Stir in a tablespoon of curry powder and a tablespoon of flour, then add the crumbled stock cube and 400 ml of water. Simmer for 15 minutes, then blend until smooth.200 g carrots150 g brown onions1 cube
2. Heat the oven to 200°C (180°C fan). Blitz or grate the bread into crumbs. Put the chicken between two sheets of baking paper and bash with a rolling pin until about 1 cm thick. Dip in the beaten egg, then press into the crumbs.500 g chicken breast fillets120 g sliced wholemeal bread1 egg
3. Put the chicken on an oiled tray and bake for 18 to 20 minutes, turning once, until golden and cooked through. Meanwhile, cook the rice following the pack instructions.300 g basmati rice
4. Slice the chicken and serve over the rice with the curry sauce poured alongside.

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