Chicken Katsu Curry with Cucumber & Chilli Pickle


30 min
Serves2
Diet (depending on substitutions)
Low Fodmap
Gluten Free
*Vegetarian
*Vegan
Ingredients
Adjust servings:
 
 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 
Nutritional info (per serving)
819K
Energy
43g
Fat
11g
Saturated fat
64g
Carbohydrates
4g
Fibre
43g
Protein
1.8g
Salt

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.

Method

1
Done

To make the pickle, toss all of the ingredients together in a bowl and set aside until ready to serve.


2
Done

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!


3
Done

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.


4
Done

To heat the stir-in sauce, pour into a saucepan and cook gently for a couple of minutes until warmed through and bubbling.


5
Done

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.