Oat crumbed Chicken Katsu curry
For the Oat crumbed chicken katsu
Chicken breast filets, skin removed
2 eggs, beaten
150g oats
2 tsp Olive Pride
1 tsp ground tumeric
1 tsp garam masala
salt and pepper
For curry sauce
2 tbsp Olive Pride
1 onion, chopped
1 carrot, chopped
2 tsp garlic and ginger paste
2 tbsp curry powder
1 tsp garam masala
2 tbsp flour
250ml Chicken stock
Basmati rice for serving
Fresh coriander for garnishing
Preheat the oven to 180°C.
Season chicken with salt and pepper. In a bowl ,mix together the oats, Olive Pride, tumeric and garam masala. Season with salt and pepper.
Coat the chicken fillet into the egg, then into the oats mixture, until well coated. Place onto a lined baking tray and bake for 20-30 minutes until the chicken is cooked through.
To make the curry sauce
Heat the Olive Pride in a saucepan. Add the chopped onion and carrots and allow to cook for a minute. Add the ginger and garlic paste as well the curry powder, garam masala and flour. Allow to cook for a minute then gradually pour in the chicken stock, whilst stirring. The curry sauce will start to thicken. Add more stock or water if it is too thick.
Serve the baked chicken katsu cut into slices, with curry sauce and basmati rice and garnish with fresh coriander
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