Chicken Katsu Curry

Serves 4
1 Onion, finely sliced (s) (sff)
1 Bay leaf
1 Egg, whisked (ff)
1tsp turmeric
1tsp cumin
1tsp coriander
1tsp Garam Masala
1tbsp hot madras curry powder
1tbsp Sweetener
1tbsp soy sauce
2cm Cube of ginger, finely sliced
4 Garlic (sff)
4 Chicken breasts, thinned to 1cm (ff)
200g Cooked Jasmine rice (ff)
240g Wholemeal bread, crumbed (4Heb/4=1Heb per person)
500ml Passata (s) (sff)
Salt & Pepper
In a frying pan sprayed with fry light, cook the onion, garlic & ginger until soft, add the spices except the Garam masala, mix well, and then add passata, sweetener, bay leaf & soy sauce. Bring to the boil, reduce heat & simmer for 20 mins. Remove the bay leaf. Pour into a food processor & reduce to a liquid, return to the heat. If too thick add water. Add the Garam masala 5 mins before serving.
Dry the bread then chop up in a food processer until it becomes breadcrumbs, place in a large bowl, season well. Break the egg and whisk in a bowl.
Lay each chicken breast on a flat surface, trim & remove any fat, Place the chicken inside a layer of Clingfilm, using a pastry roller beat the chicken until it is reduced to a 1cm thickness, remove from the Clingfilm, then dip the chicken in the egg, then the breadcrumbs & place on an oven-proof tray, covered with foil & sprayed with fry light, continue until all the chicken pieces are done. Throw the Clingfilm away.
Pre-heat the oven to 200c.
Cook for 10 mins then turn over, continue until the breadcrumbs are browned, remove from the oven and allow to stand. Using a sharp knife cut into slices. Serve on a bed of rice & pour the curry sauce over the chicken.
Credit: Pete’s Recipe Book

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