Popcorn Katsu Curry

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You will need:

For the chicken:

  • Chicken breast 

  • x1 egg 

  • x2 handfuls of salted or plain popcorn 

  • x1 tsp of garlic powder

  • x1 tsp of black pepper

  • x1 tbsp of coconut oil 

 

For the Katsu sauce:

  • Half an inch of ginger grated or finely sliced

  • 1 tbsp coconut oil

  • 3 spring onions, finely sliced

  • 1 celery stick, chopped

  • 1/2 dessert apple, peeled and roughly chopped

  • 1 tbsp chopped coriander

  • 2 tsp curry powder

  • 1 garlic clove crushed and chopped 

  • x2 tbsp agave nectar 

  • 100mls of low salt chicken stock 

 

To serve:

  • 1 cup of rice 

  • x1 tsp of black toasted sesame seeds 

  • x1 deseeded and finely chopped red chilli (optional)

 

Method:

  • Heat 1/2 tbsp of coconut oil in a pan and add the ginger, garlic, spring onion, apple, coriander, celery and curry powder, fry for around 30 seconds, then add the chicken stock, bring to the boil then allow to simmer.

  • Meanwhile take the chicken breast and flatten it so that it measures around 1.5-2 cm all over then set aside.
    (tip : pop the chicken between two sheets of parchment paper and bash with a rolling pin) 

  • Take your popcorn and either blend slightly or bash it in a bag to form crumbs . Once you have the desired texture add your garlic powder and black pepper and mix . 

  • Whisk up your egg , dip the chicken breast in then straight into your popcorn mixture , ensure all the chicken is evenly coated . 

  • Coat a baking tray with 1/2 tbsp of coconut oil and place your chicken on the tray then pop in the oven at 200 degrees for 20 mins , ensure the chicken is cooked all the way through by slicing into the thickest part 

  • Take your sauce off the simmer and blend until smooth . 

  • Heat your rice then add the sesame seeds and mix through . 

  • Slice your chicken and serve on top of the rice then pour your sauce over . Top with some chopped coriander and the red chilli if you can handle the heat ! 

MealsJenna McCormick