Cheat's chicken katsu curry recipe
 This Eat Well for Less easy chicken katsu curry is the ultimate comfort food on a budget. This recipe uses oats for the crispy crumb if you don't have breadcrumbs. Each serving provides 787 kcal, 58g protein, 91g carbohydrates (of which 6g sugars), 19g fat (of which 4g saturates), 8g fibre and 0.95g salt. 4 chicken breasts, skin removed2 free-range eggs150g/5½oz porridge oats (or dried breadcrumbs)2 tsp rapeseed oil2 tsp ground turmeric1 tsp curry powder300g/10½oz basmati ricesalt and freshly ground black pepper 4 chicken breasts, skin removed 2 free-range eggs 150g/5½oz porridge oats (or dried breadcrumbs) 2 tsp rapeseed oil 2 tsp ground turmeric 1 tsp curry powder 300g/10½oz basmati rice salt and freshly ground black pepper 1 tbsp rapeseed oil1 onion, finely chopped1 carrot, finely chopped2 garlic cloves, finely chopped1 tbsp curry powder50g/1¾oz peanut butter 500ml/18fl oz chicken stock1 tsp garam masala1 red chilli, seeds removed, finely chopped4 spring onions, thinly sliced, to garnish 1 tbsp rapeseed oil 1 onion, finely chopped 1 carrot, finely chopped 2 garlic cloves, finely chopped 1 tbsp curry powder 50g/1¾oz peanut butter 500ml/18fl oz chicken stock 1 tsp garam masala 1 red chilli, seeds removed, finely chopped 4 spring onions, thinly sliced, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Season the chicken with salt and pepper. Crack the eggs into a shallow bowl and season with salt and pepper. Tip the oats, oil, turmeric and curry powder into a separate shallow bowl and mix well.Dip each chicken breast into the egg, coating thoroughly. Then press it into the oats, turning to make sure it is well coated. Transfer the chicken to the lined baking tray. Bake for 25–30 minutes, or until it is cooked through and the oats are crispy and golden.Meanwhile, bring a large saucepan of salted water to the boil and cook the rice for 10–12 minutes, or according to the packet instructions. Drain well. While the rice cooks, make the sauce. Heat the oil in a frying pan over a medium heat. Add the onion and carrot and cook for 2 minutes, until softened. Add the garlic, curry powder, peanut butter and stock, stir and bring to a simmer. Remove from the heat and blend to a smooth purée using a stick blender. Stir the garam masala into the sauce, season with salt and pepper and add a little chopped chilli if you like it hot. Cut the chicken into strips and serve it with the sauce drizzled over and the rice on the side, garnished with red chilli and spring onions. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Season the chicken with salt and pepper. Crack the eggs into a shallow bowl and season with salt and pepper. Tip the oats, oil, turmeric and curry powder into a separate shallow bowl and mix well. Season the chicken with salt and pepper. Crack the eggs into a shallow bowl and season with salt and pepper. Tip the oats, oil, turmeric and curry powder into a separate shallow bowl and mix well. Dip each chicken breast into the egg, coating thoroughly. Then press it into the oats, turning to make sure it is well coated. Dip each chicken breast into the egg, coating thoroughly. Then press it into the oats, turning to make sure it is well coated. Transfer the chicken to the lined baking tray. Bake for 25–30 minutes, or until it is cooked through and the oats are crispy and golden. Transfer the chicken to the lined baking tray. Bake for 25–30 minutes, or until it is cooked through and the oats are crispy and golden. Meanwhile, bring a large saucepan of salted water to the boil and cook the rice for 10–12 minutes, or according to the packet instructions. Drain well. Meanwhile, bring a large saucepan of salted water to the boil and cook the rice for 10–12 minutes, or according to the packet instructions. Drain well. While the rice cooks, make the sauce. Heat the oil in a frying pan over a medium heat. Add the onion and carrot and cook for 2 minutes, until softened. Add the garlic, curry powder, peanut butter and stock, stir and bring to a simmer. Remove from the heat and blend to a smooth purée using a stick blender. While the rice cooks, make the sauce. Heat the oil in a frying pan over a medium heat. Add the onion and carrot and cook for 2 minutes, until softened. Add the garlic, curry powder, peanut butter and stock, stir and bring to a simmer. Remove from the heat and blend to a smooth purée using a stick blender. Stir the garam masala into the sauce, season with salt and pepper and add a little chopped chilli if you like it hot. Stir the garam masala into the sauce, season with salt and pepper and add a little chopped chilli if you like it hot. Cut the chicken into strips and serve it with the sauce drizzled over and the rice on the side, garnished with red chilli and spring onions. Cut the chicken into strips and serve it with the sauce drizzled over and the rice on the side, garnished with red chilli and spring onions.