Chicken Katsu Curry #Fakeaway



-2 chicken breasts
-1/3 cup oats, blitzed
-paprika/onion salt/pepper
-flour to dust chicken
-1 egg, beaten
-1 tsp coconut oil

1 cup basmati rice, uncooked

(Curry Sauce)

-500ml chicken stock
-1/2 tbsp honey
-1/2 tbsp soy sauce
-1 tsp cumin
-1 tsp coriander
-1 tsp turmeric
-chilli powder (preference)
-1 bay leaf (optional)
-1/2 small apple
-1/2 small zucchini
-1 onion, chopped
-1 carrot, chopped
-2 cloves garlic, minced
-1/2 inch fresh ginger, chopped
-1 tsp coconut oil


Chicken:                                                                                                                                                                                                                                                                           1. Pre-heat the oven to 200 C. Combine the oats & spices/herbs in a bowl. Beat the egg in a separate bowl.
2. Dust the chicken breasts with flour, dip in egg and roll in oats mixture.
3. In a pan on medium heat, add coconut oil & cook chicken just til coating is golden on each side. Place on baking paper in the oven and cook through. (Approx 10 mins, flip over & cook a further 10 mins,

Curry Sauce:
1. Add the coconut oil to a pan over medium heat, and add onion, ginger and garlic until softened. Add the zucchini, apple & carrot and cook for a further few minutes.
2. Add the spices and stir until mixed evenly.
3. Add the stock, honey, bay leaf & soy sauce and increase heat for a minutes before simmering for 20-30 minutes until veggies are soft.
4. Remove bay leaf and add the sauce to a blender (careful if still hot), and serve with cooked rice (you know how to cook rice I’m not explaining that!haha) & breaded chicken.


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