Healthy Chicken Katsu Curry

• ground almond flakes25g g
• cold-pressed rapeseed oil↗1 tsp
• boneless skinless chicken breast fillets↗2

  (about 300 g total)

• lime↗

  wedges for squeezing

• cold-pressed rapeseed oil↗2 tsp
• medium onion↗1

  roughly chopped

• garlic cloves↗2

  finely chopped

• ginger↗thumb-sized piece

  peeled and finely chopped

• curry powder↗2 tsp
• star anise1
• ground turmeric↗¼ tsp
• regular wholegrain flour↗1 tbsp
• long-grain brown rice↗100g g
• green onions↗2

  finely chopped (including green stalks)

• medium carrot↗1

  peeled and cut into long strips using a vegetable slicer

• огірок↗⅓

  очищений і нарізаний довгими смужками за допомогою овочевої ножа

• малий червоний чилі↗1

  дрібно нарізаний (без насіння, якщо не любите дуже гостре)

• сік лайму ½
• листя м'яти↗small handful
• листя кінзи↗small handful

  листя

Step-by-step instructions

1. 1

   Preheat the oven to 220°C/200°C with convection (gas 7), or if using an air fryer, preheat to 180°C for 4 minutes. Cook the brown rice in a large pot of boiling water for 35 minutes or until tender.

2. 2

   Grind the almonds using a mortar and pestle or a food processor until fine crumbs, then spread them on a plate. Lightly oil a small baking tray if using the oven. Brush the chicken on both sides with the remaining oil and season well. Coat the chicken in the almonds and place on the tray. Press the remaining almonds from the plate onto each breast. Bake for 20 minutes in the oven or 18‑20 minutes in the air fryer until golden and cooked through. Let rest for 4‑5 minutes on the tray, then cut into thick slices.

3. 3

   Meanwhile, prepare the sauce. Heat the oil in a medium non‑stick saucepan and add the onion, garlic and ginger. Cover the pan loosely and simmer over low heat for 8 minutes until soft and slightly browned, stirring occasionally. Remove the lid for the last 2 minutes, ensuring the garlic does not burn.

4. 4

   Add the curry powder, star anise, turmeric and a generous pinch of black pepper. Cook for a few more seconds, stirring. Sprinkle the flour and mix well. Gradually pour in 400 ml of water, stirring constantly.

5. 5

   Bring the sauce to a gentle boil and cook for 10 minutes, stirring occasionally. If the sauce starts to bubble vigorously, cover loosely with a lid. Remove the pan from heat and blend the sauce with an immersion blender until smooth. Season to taste and keep warm.

6. 6

   When the rice is tender, add the green onions and cook for another minute. Drain well, then let stand for a few minutes while you prepare the salad. Toss the carrot and cucumber with chili, lime juice and herbs.

7. 7

   Divide the sliced chicken between two plates, drizzle with sauce and serve with rice, salad and lime wedges for squeezing.