CHICKEN KATSU CURRY

Originally a Japanese meal, chicken katsu curries have become very popular everywhere – even my local town has its own restaurant serving katsu curry now. If you haven’t come across this dish before I’m sure you’ll soon be a real fan and, as you’ve probably guessed, we’ve added our own gluten-free twist on it.

SERVES 2

FOR THE CHICKEN

1 tsp plus 1 tbsp curry powder (for homemade)

50g/⅓ cup chickpea (gram) flour

Pinch each of Lucy Bee Himalayan salt and ground black pepper

1 egg, beaten

60g/1 cup gluten-free breadcrumbs

2 boneless, skinless chicken breasts

30g/1oz Lucy Bee coconut oil

FOR THE SAUCE

30g/1oz Lucy Bee coconut oil

150g/5¼ oz onions, chopped

50g/1¾ oz fresh ginger, peeled and grated or blitzed

2 medium carrots, diced

3 garlic cloves, crushed

1 tbsp chickpea (gram) flour

375ml/generous 1½ cups chicken stock (for homemade)

2 tsp honey

1 bay leaf

1 tbsp tamari sauce

TO SERVE

150g/generous 1 cup brown rice

Chopped coriander (cilantro)

For the chicken, mix 1tsp of curry powder and chickpea (gram) flour together in a bowl and add the salt and pepper. Put the beaten egg into a separate bowl and the breadcrumbs into a third bowl.

Dust each chicken breast first in the seasoned flour, then the egg, followed by the breadcrumbs to coat. Set aside while you make the sauce.

Melt the coconut oil in a heavy-based saucepan over a low heat, add the onions, ginger and carrots and cook for a few minutes until the onions begin to soften, stirring to make sure they don’t burn. Add the garlic and sauté for 1 minute, adding a little more coconut oil if necessary.

Stir in 1 tbsp curry powder and chickpea flour and mix everything together thoroughly. Add the stock gradually, stirring continuously. Add the honey, bay leaf and tamari, bring to a gentle simmer, cover and cook over a low heat for 20 minutes, or until the vegetables are soft (which may take a little longer). Use a hand-held blender or food processor to blend into a smooth sauce.

While the sauce is simmering, cook the rice according to the packet instructions and preheat the oven to 180°C/350°F/gas mark 4.

To cook the chicken, heat the coconut oil in an ovenproof frying pan. When hot, place the chicken breasts in the pan and cook for about 3 minutes on each side, then transfer the pan to the oven for about 10 minutes until cooked through (I use a Thermapen to check; it should read 75°C/165°F in the centre).

Remove the chicken from the pan, cut the breasts into slices, place the slices on a plate with the rice and pour over the sauce. Sprinkle over the chopped coriander (cilantro) to serve.