Chicken Katsu Curry with Pickled Cucumber
In Japan, katsu curry is everyday food: breaded meat, a mild, slightly sweet curry sauce and rice. Here the chicken breasts get a coating of gluten-free flour, egg and breadcrumbs and are fried in a little oil until crisp.
Bay’s Kitchen Katsu Curry Sauce is built on coconut cream, curry powder, ginger and turmeric. There’s no onion or garlic in it, and one jar is enough for two servings. The quick pickled cucumber adds acidity and freshness.
Method
- Halve the cucumber lengthways, scrape out the seeds with a spoon and thinly slice the halves. Mix with the finely chopped chilli, vinegar, sugar, salt and a little pepper and leave to stand until you’re ready to serve.
- Cook the rice as directed on the packet.
- Put the chicken breasts between two sheets of baking paper and flatten them to about 1.5 cm thick so they cook evenly. Season the flour with salt and pepper and beat the egg. Put the flour, egg and breadcrumbs in three shallow dishes.
- Dip the chicken first in the flour, then in the egg and finally in the breadcrumbs. Press the crumbs on with your hands so the coating sticks well.
- Heat the oil in a frying pan and fry the chicken for about 5 minutes on each side, until golden and cooked through. Drain on kitchen paper.
- Meanwhile, heat the sauce in a small pan for 2 to 3 minutes until bubbling.
- Divide the rice, salad and pickled cucumber between plates. Slice the chicken diagonally into strips, lay it on the rice and pour over the sauce.
Tips
- Chilli is considered low FODMAP, but some people with IBS are sensitive to spicy food. If that applies to you, leave it out; the cucumber tastes good without it.
- For a vegetarian version, cut 300 g firm tofu into 1.5 cm thick slices, pat dry and coat in the same way. It needs only about 3 minutes per side.
