After five days of surprisingly delicious food at Glastonbury last week, I wanted an equally delicious and simple dinner last night. I pinned this recipe for Chicken Katsu Curry ages ago and finally got round to cooking it. It’s seriously one of the tastiest meals I’ve made in ages.

pre heat the oven to 180 degrees C.

1) in 2 separate bowls place bread crumbs and a whisked egg – then dip the chicken breast in the egg and then the bread crumbs. Fry lightly for 2-3 mins until golden brown. Place in a dish in the oven for 20 mins.

2) whilst the chicken is in the oven, put on the rice – 1/3 cup rice to 2/3 cup boiling water, bring to the boil and simmer for 10 mins with a lid on.

3) for the sauce, fry 1 small chopped onion for 2-3 mins. Add 2 cloves of minced garlic, a teaspoon of ginger and a shake of chilli flakes. Take off the heat and add 1 heaped dessert spoon of plain flour and 1 heaped dessert spoon of mild curry powder. Mix into the onions and add 300ml of chicken stock.

4) put the sauce back on a medium heat and stir for 5 minutes. Remove and let cool slightly before popping in a food processor.

5) fill 1/2 a cup with peas and boiling water and microwave for 1 minute.

6) drain and mix the peas in with the rice, slice up the baked chicken and pour over the sauce.

Tastes better than Wagamama!

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