Home Made Cornflake Chicken Katsu with Cauli ‘rice’

For the katsu sauce
2 tbsp oil
1 onion, peeled and chopped
4 garlic cloves, crushed
3 carrots, chopped
1 small red chill, finely chopped (optional)
1 thumb-sized piece of ginger, finely chopped
1tbsp medium curry powder
1 tbsp Garam Masala
400-600ml chicken/veg stock (or 200ml stock and 1 tin coconut milk)
2tsp honey/ brown sugar
1tbsp soy sauce
4 tbsp natural yoghurt

For the chicken/aubergine
4 x skinless and boneless chicken thighs
100g flour, seasoned with salt and pepper and smoked paprika
1-2 free-range eggs, beaten
200g crushed cornflakes

For the slaw
½ red cabbage, finely shredded
1 carrot, grated
3 spring onions, finely sliced
1/2 bunch coriander leaves
1 lime

For the cauli ‘rice’
One whole cauliflower, grated, or blitzed in a food processor until a ‘rice-like’ consistency

Method

Heat the oven to 180ºC.

To make the sauce, heat 1tbsp of coconut oil in a large frying pan. Add the onion and garlic and sauté for 2 mins, then add in the carrot pieces, ginger and chilli and cook slowly for around 10 minutes.

Add the curry powder and Garam Masala and cook them for a min. Pour in the chicken stock and add the honey and soy sauce then bring to the boil.

Reduce the heat to a slow simmer and cook for 20 mins until the vegetables are tender and then sauce has reduced slightly. Blitz in a food processor or hand-held blender until completely smooth. Add the natural yogurt and a little more water if you would like a slightly thinner sauce.

Meanwhile, for the chicken, lay the seasoned flour, egg and cornflakes on to separate plates. Coat the chicken thighs in the flour, then the egg and finally cover with the cornflakes. Then place on a baking tray lined with grease proof paper. (NB: For a vegetarian or vegan option you can grill thick slices of aubergine or sweet potato, almost like an aubergine steak, and then follow the same process as the chicken. Just be careful when transferring them as they can be a little fragile. )

Spritz with oil then put in the hot oven for 15 mins. Cut into one of the pieces to check its cooked through, if not return to the oven for a couple more minutes. Leave to cool.

Make the slaw by shredding all the veggies and giving everything a good mix, add plenty of fresh coriander, a squeeze of lime and some soy sauce and black pepper for seasoning.

For the cauli rice, simply grate or blitz the cauliflower into a rice-like consistency. Season with salt, pepper and a little olive oil. Put in a microwave proof bowl, cover with cling film and cook for around 3-5 minutes, depending on how soft you would like it. Finish with a little lime juice if you like.

Slice the chicken into strips and plate with plenty of sauce, the slaw, rice and some fresh coriander

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