Originally a Japanese meal, chicken katsu curries have become very popular everywhere – and this recipe even has a gluten-free twist. We found it in the lovely Coconut Oil: Recipes for Real Life book by Lucy Bee (Quadrille £15).
FOR THE CHICKEN
1 tsp plus 1 tbsp curry powder
50g chickpea (gram) flour
Pinch salt and ground black pepper
1 egg, beaten
60g gluten-free breadcrumbs
2 boneless, skinless chicken breasts
30g coconut oil
FOR THE SAUCE
30g coconut oil
150g onions, chopped
50g fresh ginger, peeled and grated or blitzed
2 medium carrots, diced
3 garlic cloves, crushed
1 tbsp chickpea (gram) flour
375ml chicken stock
2 tsp honey
1 bay leaf
1 tbsp tamari sauce
150g brown rice
Chopped coriander (cilantro)
- For the chicken, mix 1 tsp curry powder and chickpea (gram) flour together in a bowl and add the salt and pepper. Put the beaten egg into a separate bowl and the breadcrumbs into a third bowl.Dust each chicken breast first in the seasoned flour, then the egg, followed by the breadcrumbs to coat. Set aside while you make the sauce.
- Melt the coconut oil in a heavy-based saucepan over a low heat, add the onions, ginger and carrots and cook for a few minutes until the onions begin to soften, stirring to make sure they don’t burn. Add the garlic and sauté for 1 minute, adding a little more coconut oil if necessary.
- Stir in 1 tbsp curry powder and chickpea flour and mix everything together thoroughly. Add the stock gradually, stirring continuously. Add the honey, bay leaf and tamari, bring to a gentle simmer, cover and cook over a low heat for 20 minutes, or until the vegetables are soft (which may take a little longer). Use a hand-held blender or food processor to blend into a smooth sauce.
- While the sauce is simmering, cook the rice according to the packet instructions and preheat the oven to 180C/350F/gas mark 4.
- To cook the chicken, heat the coconut oil in an ovenproof frying pan. When hot, place the chicken breasts in the pan and cook for about 3 minutes on each side, then transfer the pan to the oven for about 10 minutes until cooked through.
- Remove the chicken from the pan, cut the breasts into slices, place the slices on a plate with the rice and pour over the sauce. Sprinkle over the chopped coriander (cilantro) to serve.
Photography Dan Jones