Ingredients
INGREDIENTS FOR 2:
• 1 seasonal British apple
• 100g basmati rice
• 1 carrot
• 1 large British chicken breast fillet
• 5g coriander
• 1 tbsp curry powder
• 1 British free-range egg
• 15g fresh root ginger
• 1 Knorr chicken stock cube
• 60g panko breadcrumbs
• 1 red chilli
• 50g baby leaf salad
• 1 shallot
Instructions
• Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
• Place your hand flat onto the chicken breast. Slice in half as if you were cutting a burger bun, so you are left with 2 thinner pieces. Cover the halved chicken breasts in cling film and bash them with a rolling pin until evenly flattened and approx. 1cm in thickness
• Crack the egg into a shallow bowl
• Add 2 tbsp flour to a plate and season with salt and pepper
• Combine the panko breadcrumbs with 1 tbsp vegetable oil and a generous pinch of salt on a large plate
• Add the chicken to the flour, tapping off any excess, then add it to the egg, and then the panko breadcrumbs until evenly coated.
• Add the breaded chicken to a lightly oiled oven tray and put the tray in the oven for 10-15 min or until cooked through (no pink meat!) and crisp.
• Meanwhile, add the basmati rice and 250ml cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has been absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving
• Meanwhile, boil a kettle
• Peel and grate the apple, carrot, shallot and ginger and chop the coriander finely, including the stalks
• Dissolve the Knorr chicken stock cube in 300ml boiled water
• Heat a large, wide-based pan (preferably non-stick) with 1 tbsp vegetable oil over a medium heat
• Add the grated shallot, apple, ginger and carrot and cook for 3-4 min. Then add the curry powder and chopped coriander and cook for a further 1 min, until fragrant
• Add 1 tbsp flour and cook for 1 min, stirring to coat the vegetables evenly
• Add the chicken stock and bring to a boil over a high heat. Once boiling, reduce the heat to medium and cook for 5-7 min or until the sauce has thickened to a curry-like consistency
• Meanwhile, deseed and finely slice the red chilli
• Finely slice the cooked chicken
• Serve sliced breaded chicken over the katsu sauce with the rice and baby leaf salad to the side
• Drizzle the baby leaf salad with a little olive oil and garnish with the sliced red chilli (Can’t handle the heat? Go easy!)