Katsu Chicken

PennyAuthorPenny
00DifficultyBeginner

Posh nuggets with a sauce

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Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 1 tblspn olive oil
 1 large chopped onion
 1 chopped courgette
 1 large chopped carrot
 4 garlic cloves minced
 1tspn minced ginger
 1tspn turmeric
 2 tspn cumin
 2 spn ground coriander
 0.5-1 tspn chilli powder
 2tspn sugar
 1tbspn soy sauce
 1 litre chicken stock
 2 bay leaves
 1-2 tblspn natural yoghurt
 4 chicken breasts
 250g panko breadcrumbs
 1 beaten egg
 Salt and pepper

1

Heat oven to 200c

2

Heat the oil in a large pan

3

Add the onion, garlic and ginger and cook until the onion is softened.

4

Add the carrots and courgette and cook for another 5 minutes.

5

Add the turmeric, cumin, coriander, chilli powder and sugar

6

Stir well ti evenly coat the vegetables. Add the stock, soy sauce and bay leaves

7

Bringto the boil.

8

Reduce the heat and simmer for 30 minutes

9

Season the breadcrumbs with salt and black pepper.

10

Place the chicken breast between clingfilm or greaseproof and flatten with a rolling pin . Do not over flatten tgem

11

Dio the chicken in the flour , then the egg, then the breadcrumbs

12

Put on a baking tray and put in the oven

13

Cook in for 20 minutes or until the chicken is cooked through.

14

Remove the bay leaves from the sauce and blitz with a handblender until it becomes a thick, smooth sauce and stir in the narural yoghurt

15

Slice the chicken and drizzle over the sauce

Category

Ingredients

 1 tblspn olive oil
 1 large chopped onion
 1 chopped courgette
 1 large chopped carrot
 4 garlic cloves minced
 1tspn minced ginger
 1tspn turmeric
 2 tspn cumin
 2 spn ground coriander
 0.5-1 tspn chilli powder
 2tspn sugar
 1tbspn soy sauce
 1 litre chicken stock
 2 bay leaves
 1-2 tblspn natural yoghurt
 4 chicken breasts
 250g panko breadcrumbs
 1 beaten egg
 Salt and pepper

Directions

1

Heat oven to 200c

2

Heat the oil in a large pan

3

Add the onion, garlic and ginger and cook until the onion is softened.

4

Add the carrots and courgette and cook for another 5 minutes.

5

Add the turmeric, cumin, coriander, chilli powder and sugar

6

Stir well ti evenly coat the vegetables. Add the stock, soy sauce and bay leaves

7

Bringto the boil.

8

Reduce the heat and simmer for 30 minutes

9

Season the breadcrumbs with salt and black pepper.

10

Place the chicken breast between clingfilm or greaseproof and flatten with a rolling pin . Do not over flatten tgem

11

Dio the chicken in the flour , then the egg, then the breadcrumbs

12

Put on a baking tray and put in the oven

13

Cook in for 20 minutes or until the chicken is cooked through.

14

Remove the bay leaves from the sauce and blitz with a handblender until it becomes a thick, smooth sauce and stir in the narural yoghurt

15

Slice the chicken and drizzle over the sauce

Katsu Chicken

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