Easy Katsu Curry with Chicken or Tofu
Ingredients
- 4 chicken breasts or 400g tofu
- 2 eggs
- 175g oats
- 2 tsp turmeric
- 1 tsp curry powder
- 300g basmati rice
Sauce
- 1 tbsp rapeseed oil
- 1 medium onion
- 2 carrots
- 1/2 butternut squash
- 4 cloves garlic
- 1 tbsp curry powder
- 2 tsp garam masala
- 50g peanut butter
- 500ml chicken stock
- Optional chilli
Preparation
Preheat the oven to 180C fan and prepare a baking tray.
Slice the chicken into mini fillets.
Place the eggs and oats into two separate bowls and mix the turmeric and curry powder into the oats.
Dip the chicken into the eggs, then into the oat mixture and place on the baking tray, then bake for 20 to 25 minutes.
Meanwhile, make the sauce by heating a pan with the oil.
Sauté the onion, add the carrot and squash, and cook for a couple of minutes.
Add the garlic, curry powder, peanut butter, and stock, then bring to a simmer and cook for 10 minutes until the vegetables are soft.
Start cooking the rice.
Puree the sauce.
Add the garam masala, chilli if desired, and season to taste.
Plate the rice, place the chicken on top, and spoon over the sauce, then serve with some vegetables too.
