Katsu Chicken

I'm getting better at the pictures malarky, though the crispy chicken bits could be browner! A tasty dish which is easier than it looks, though getting prepared before you start (unlike me!) makes it easier. Serves 2.

for the sauce1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp fenugreek seeds
1 cardamon pod
1 onion, sliced
1 garlic clove, sliced
1 red chilli
200g chopped tomatoes
1/2 inch piece root ginger
1/2 tbsp turmeric
125ml chicken stock
1/2 tbsp honey
salt
1 carrot, sliced
1 courgette, sliced
2 spring onions, sliced

for the chicken75g plain flour seasoned with salt, pepper and a pinch of chilli
100g rice crumbs or gluten free breadcrumbs
1 egg
2 chicken breasts

basmati rice to serve

• dry fry the spices for a couple of minutes then grind to a powder
• fry the onions until golden & soft
• add the garlic, chilli, chopped tomatoes, ginger & turmeric and bring to the boil
• add the stock and simmer for 25 minutes
• blend until smooth then add the honey and a good pinch of salt
• boil the rice & steam the veg above
• when the veg is done, add to the sauce
• for the chicken line up a plate of seasoned flour and a dish of the lightly beaten egg
• dip the chicken pieces in the flour, then the egg, and finally the crumbs
• fry the chicken pieces until crunchy & cooked through
• serve the sauce over the rice with the chicken pieces alongside

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