Chicken katsu curry recipe - psyourhealthmatter

Preheat your oven to $200^\circ\text{C}$ $180^\circ\text{C}$ fan $Gas\ 6$
Line a large baking sheet with baking paper.
Place each chicken breast between sheets of cling film and lightly flatten them using a rolling pin or meat mallet until slightly thinner. Discard the cling film and season the chicken with salt and pepper.
In a wide, shallow bowl, combine the bread crumbs and lemon zest.
Pour the beaten eggs into a separate wide, shallow bowl.

Dip each chicken breast, first in the beaten egg, ensuring it’s fully coated.
Next, coat the chicken in the lemon breadcrumb mixture, pressing firmly so the crumbs adhere well.
Place the breaded chicken pieces on the prepared baking sheet. Drizzle any remaining egg over the cutlets and lightly spray with cooking oil spray. Set aside.

Spray a large non-stick frying pan with cooking oil spray or add a small amount of oil, and place it over medium heat.
Add the sliced onions and stir-fry for 4-5 minutes until softened.
Add the crushed garlic and grated carrots. Stir-fry for another 4-5 minutes.
Stir in the curry powder and tomato purée.
Pour in the hot chicken stock, add the sweetener, and the soy sauce.
Bring the mixture to a boil over high heat, then reduce the heat to medium. Simmer for 15-20 minutes, or until the sauce has slightly thickened, stirring occasionally.

At the same time the sauce is simmering, place the breaded chicken in the preheated oven.
Bake for 15-20 minutes, or until the chicken is thoroughly cooked through and the coating is lightly golden and crispy.
Once cooked, remove the chicken and let it rest briefly before slicing each breast into thick strips.

Blend the sauce: For an authentic smooth texture, use a stick blender or food processor to blitz the sauce until smooth. (Alternatively, you can keep it slightly chunky if preferred.) Season the sauce with salt and pepper to taste.
Spoon the curry sauce onto four plates.
Arrange one sliced chicken breast per person on top of the sauce.
Garnish with shredded spring onions and chilli (if using), and serve immediately with plain boiled rice.

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