Mellow chicken katsu curry
2 teaspoons curry powder
2 teaspoons garlic granules
75g 0% fat greek yoghurt
600g chicken mini fillets
2 slices wholemeal bread
6-8 sprays of vegetable oil
500g wholegrain rice
2 tablespoons olive oil
1 garlic clove, minced
2cm fresh ginger, finely chopped
2 teaspoon curry powder
1 bunch of coriander stalks, chopped and leaves reserved
1 (150g) medium onion chopped
2-3 (240g) large carrots, finely diced
2 (320g) sweet potatoes, finely diced
1 chicken stock cube, dissolved
1 tablespoon cornflour
2 tablespoons cold water
30g mango chutney
1/2 cucumber sliced into ribbons with a vegetable peeler
1/2 red chilli (optional)
2 spring onions, sliced
squeeze of lime
Mix 2 tbsp. curry powder and the garlic granules with the Greek yogurt.
Add the chicken to the yogurt and mix well. Leave to marinate in the fridge for at least 30 minutes or longer
To make the sauce, add 2 tbsp. olive oil, garlic, ginger, curry powder and coriander stalks to a non-stick pan, and cook on a gentle heat for a few minutes. Add the onions, carrot, sweet potato and gently fry for a further 10 minutes.
Add 850ml boiling water with the stock cube dissolved in it. Let the sauce simmer for approx. 15-20 minutes or until the sauce thickens.
Meanwhile, place the wholemeal bread in a food processor and whizz until bread crumbs form.
Preheat the oven to 220°C (200°C Fan)
Remove the chicken from the fridge. take each mini fillet and coat in the breadcrumbs. Place on a non-stick baking sheet. Repeat using all the mini fillets, spreading them out well.
Once coated, spray the mini fillets with a few sprays of oil and put in the oven for 20 minutes.
To make the pickled cucumber, add the chili, mint, spring onions and squeeze of lime juice to a small bowl. Stir in the cucumber ribbons and season well.
Cook the rice according to the pack instructions.
Serve the rice, cucumber, chicken and sauce, and sprinkle with the remaining coriander leaves.