Chicken Katsu Curry

Ingredients

• Carrots

  Raw

  100g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Garlic

  Raw

  3 clove or 9g

• Ginger Paste

  Swad

  10g

• Curry powder

  Spices

  10g

• Turmeric

  Spices, ground

  ½ tbsp or 3g

• Honey

  1 tbsp or 21g

• Lime juice

  Raw

  1 tbsp or 15g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ⅔ cup or 398g

• Egg white

  Raw, fresh eggs

  1 egg white (separated from yolk) or 40g

• Chicken Breasts

  Young, Boneless & Skinless - Safeway

  600g

• Corn flakes

  Cereals ready-to-eat, kellogg, cornflakes

  80g

• Jasmine Rice

  from Thailand - Trader Joe's

  180g

• Cucumber

  With peel, raw

  120g

Directions

1. Add chopped carrots and onion to a pan over medium high heat. Cook for 5 minutes.
2. Add garlic and ginger, curry powder, turmeric, honey, lime juice, and chicken broth. Kix and simmer for 14 minutes.
3. Blend corn flakes into a powder and season with salt and pepper.
4. Coat butterflied chicken breasts in egg white and then coat in breadcrumbs. Spray with cooking spray and bake in the oven for 22 minutes at 375°F
5. Add carrot mixture to a blender and mix until smooth.
6. Serve chicken over cooked rice. Pour curry sauce on top. Serve cucumber slices on the side.