Chicken Katsu Curry

A delicious combination of flavours 😊

Ingredients:

8 almonds

1tsp Olive oil

4 boneless chicken thighs (chopped into cubes)

For the sauce:

2tsp olive oil

1 onion (chopped)

2  garlic cloves (crushed)

1tsp ground ginger

2tsp medium curry powder

3 star anise  

¼ tsp ground turmeric

1tbsp flour

For the rice:

100g basmati rice

For the salad:

1 medium carrots (peeled into strips with a vegetable peeler)

1.3 cucumber (peeled into strips with a vegetable peeler)

1 1/2 tsp paprika

Juice of ½ lemon

Handful of fresh mint leaves

Handful of fresh coriander leaves

Method:

Heat oven to 200C

Cook 1 cup rice with 2 cups of water. Cook for about 35 minutes or until tender and there is no water left.

Crush almons using a pestle and mortar until finely chopped. Sprinkle almonds over chicken thighs. Spray and cook your Air fryer and drizzle olive oil over the chicken pieces. Cook chicken pieces for 12 minutes at 180 degrees. Slice into cubes when cooked.

Meanwhile, make sauce.

Heat oil in pan and add onion, garlic, and ginger. Loosely cover the pan and fry for 8 minutes or until soft and lightly browned, stirring occasionally. Loosely cover the pan and fry for 8 minutes o until softened and lightly browned, stirring occasionally. Remove the lid for the last 2 minutes and do not let the garlic burn.

Stir in the curry powder, star anise, tumeric and a good grinding of black pepper. Cook for a few seconds, stirring as you do so. Sprinkle over flour and stir well. Gradually add 400ml water to the pan, stirring constantly.

Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Remove the pan from the heat and blitz the sauce with a stick blender until smooth. Adjust the seasoning to taste. Keep warm.

Once the rice is done, cook for 1 minutes more, drain well, and leave to stand for a few minutes while you make the salad. Toss the carrot and cucumber with paprika, lemon juice and herbs.

Divide the chicken between two plates, Pour the sauce over and serve with rice and salad.

Serve with a glass of Cabernet Sauvignon