Chicken Katsu Curry with Cucumber & Chilli Pickle
|1 Jar of Bay’s Kitchen Stir-In Katsu Curry Sauce|
|2 Chicken breasts / vegan or veggie substitute|
|75 g Gluten free breadcrumbs|
|50 g Gluten free plain flour, seasoned with salt and pepper|
|1 Free-range egg, lightly beaten|
|50 ml Vegetable oil|
|.25 Cucumber, halved lengthways, deseeded and finely sliced|
|1 Inch chunk of red chilli*|
|2 Tbsp White wine vinegar|
|0.50 Tsp Sugar|
|Sea salt and black pepper|
|Rice & Salad to serve|
Looking for an easy weeknight dinner? Look no further than the Bay's Kitchen range of quick and easy stir-in sauces. Add chicken for a meaty feast, keep it veggie with fish, or for a vegan version why not use tofu or seitan.
Whilst chillis are a low FODMAP ingredient, some people with IBS have higher numbers of chilli pepper pain receptors in the gut, which can cause symptoms. If you’re sensitive to chilli, you can leave it out of this recipe.
This recipe was created by cook and author Emma Hatcher (www.shecanteatwhat.com). It has been reviewed and approved as Low FODMAP by Registered Dietician Laura Tilt @nutritilty, on behalf of Bay’s Kitchen. Copyright Bay’s Kitchen, reprinted with permission.
To make the pickle, toss all of the ingredients together in a bowl and set aside until ready to serve.
To prepare the chicken, lay the seasoned flour, egg and breadcrumbs out on separate plates/containers/on a tray. Coat the chicken breasts in the flour, then dip into the egg and finally into the breadcrumbs, using your hands to encourage the breadcrumbs to stick. We want the chicken to be crispy!
Heat the oil in a frying pan and carefully fry the breaded chicken breasts for 5 minutes on each side, or until golden and cooked through. Remove from the pan with a slotted spoon and leave to drain on kitchen paper.
To heat the stir-in sauce, pour into a saucepan and cook gently for a couple of minutes until warmed through and bubbling.
To serve, plate up the rice and salad and a few spoonfuls of the pickle. Slice the chicken in strips diagonally and place on top of the rice. Drizzle over your sauce.