Jully Chicken Katsu

Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce.

Ingredients

• 4 skinless chicken breasts
• 1 large egg, beaten
• 8 tbsp finely crushed cornflakes or panko crumbs
• 2 garlic cloves, crushed
• 1-2 tbsp Korma paste
• 1 tbsp soy sauce
• 4 tbsp ketchup
• 2 tbsp honey
• 2 tbsp cornflour

Method

1. Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
2. Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
3. Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chili.

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