Chicken katsu curry
- 500g Butcher's Selection Chicken Breast Fillet Portions
- 1 egg, beaten
- 75g Chosen by you Breadcrumbs
- 300g long-grain rice
- 1 tbsp olive oil
- 1 leek, trimmed and sliced
- 155g pack mangetout, halved lengthways
- 2 tbsp tomato ketchup
- 2 tbsp brown sauce
- 1 tbsp light soy sauce
- 2 tbsp Chosen by you Chip Shop Curry Sauce Mix
Pre-heat the oven to 190C/170C Fan/Gas 5. Line a baking tray with sheets of baking paper.
Dip each chicken breast in the egg, then roll in the breadcrumbs to coat. Bake on the tray for 25-30 minutes, until cooked through.
Meanwhile, cook the rice according to the pack instructions. Drain and fluff up with a fork.
Heat the oil in a pan and fry the leek for 3 minutes. Add the mangetout and cook for a further minute. Add to the rice and stir through.
Put the tomato ketchup, brown sauce and soy sauce in a pan. Add 50ml water and bring to a simmer. Stir in the curry sauce mix and simmer for 1 minute.
Slice the chicken, divide between 4 plates and drizzle over the sauce. Serve with the rice.