PER SERVING | 318cals | PROTEIN 40g | CARBS 6g | FAT 14.5g | FIBRE 1.5g

Chicken katsu curry

SERVES 4 | PREP 15 mins | COOK 25 mins

This nutty, katsu-style curry is nicely low-carb. We top it with flaked almonds instead of breadcrumbs and serve it with a simple sauce flavoured with five spice and sweetened with apricots.

• 4 boneless, skinless chicken breast fillets (each around 150g)
• 1 tbsp coconut oil, melted, or olive or canola oil
• 50g flaked almonds

For the sauce

• 1 tbsp olive, coconut or canola oil
• 1 medium onion, peeled and roughly chopped
• 1 garlic clove, peeled and finely chopped
• 15g fresh root ginger, peeled and finely chopped
• 1 tsp medium curry powder
• ¼ tsp Chinese five spice powder
• 4 soft dried apricots, roughly chopped
• 300ml chicken stock (made with ½ cube)

1. 1. Preheat the oven to 200°C/fan 180°C/Gas 6 and line a large baking tray with non-stick baking paper.
2. 2. Place the chicken breasts on the tray and brush with a little oil. Season with salt and ground black pepper. Sprinkle the almonds on to the chicken, covering as best as you can, but don’t worry if a few nuts fall off. Bake for 20–25 minutes, or until cooked through and the almonds are lightly toasted.
3. 3. Meanwhile, to make the sauce, heat the oil in a small saucepan, add the onion, garlic and ginger, and fry over a low heat for 6–8 minutes, or until softened, stirring regularly.
4. 4. Add the curry powder and five spice and cook for a few seconds more, stirring. Stir in the apricots and stock and bring to a simmer. Cook for 5 minutes, or until the apricots are softened, stirring regularly.
5. 5. Remove the pan from the heat and blitz the sauce with a stick blender, or let it cool slightly and blitz in a food processor, until very smooth. Season to taste.
6. 6. Serve the chicken and any toasted almonds left on the baking tray with the sauce and a large green salad or steamed greens.