Looking for a tasty meal to make up for dinner? Well how about this tasty Katsu Curry? Crispy chicken, curry sauce and rice… what’s not to love?
Ingredients:
Serves 4
- 4 large chicken fillets
- 50g panko breadcrumbs
- 1 tbsp lemon pepper (you can use sea salt and black pepper as an alternative)
- 1⁄2 tsp ground ginger
- 1 tsp turmeric
- 1 tsp chilli flakes
- 1 tsp garlic powder
- 2 eggs
- Low-calorie spray oil
- 700ml curry sauce of your choice
- 360g long-grain rice
- 1 fresh red chilli, sliced
- 2 scallions, chopped
- Black sesame seeds (optional)
Method:
- If not using an airfryer, preheat the oven to 220°C.
- Okay, so you want to start with two bowls, one for the chicken coating and one for the beaten egg.
- In the first bowl, put the panko breadcrumbs, lemon pepper, ginger, turmeric, chilli flakes and garlic powder and give it a good aul mix.
- In the second bowl, beat your eggs.
- Next remove all the scaldy bits from the chicken fillets (you all know what I’m talking about).
- Dip a fillet into the egg, shake a bit, then into the breadcrumbs, making sure it’s completely coated. Repeat with the other three fillets.
- I like to cook them in the airfryer with a spray of rapeseed oil for 20–25 minutes at 190°C, or you can pop on a baking tray and cook in the preheated oven for 25 minutes, turning halfway through.
- While the chicken is cooking prepare your rice and curry sauce. 9 Once the chicken is cooked and is golden and crisp, slice into strips, serve on a bed of rice and pour over the curry sauce.
- Garnish with fresh chillies, scallions and a few sesame seeds just to be extra fancy.
This recipe is from The Daly Dish: 100 Masso Slimming Meals for Everyday by Gina and Karol Daly. It’s published by Gill Books, priced at €22.99.
