A simple, easy-to-make and delicious take on a katsu curry. This has so many fantastic ingredients that come together to make a warming and filling meal. With fresh ginger and garlic, and some turmeric and onion this recipe has plenty of benefits - anti-inflammatory, antioxidants, plenty of nutrients and digestive system supporting!
Ingredients
For the Coconut Chicken
- an Egg
- 2 tbsp Plain Flour
- a cup Desiccated Coconut
- 2 Chicken Breasts
For the Satay Sauce
- an Onion diced
- a Potato peeled and diced
- 2 Carrots peeled and diced
- 2 Garlic Cloves diced
- a inch Fresh Ginger peeled and diced
- a tsp Ground Turmeric
- 2 tsp Garam Masala
- a tsp Honey
For the Rice
- 1.5 cups Rice
Instructions
For the Coconut Chicken
- Beat together the egg and flour in a bowl. Set aside. Place your coconut in another bowl next to it.
- Slice your chicken into smaller pieces. Dip each one in to the egg mix and then coat it in the coconut. Place on a lined baking tray and bake in a preheated oven at 170C for 25 minutes.
For the Satay Sauce
- Add your onion, potato, carrot, garlic and ginger to a pan with a splash of olive oil. Cover and cook over a gentle heat for 10 minutes - lower the heat if it starts to burn at all.
- Add in your garam masala, turmeric and honey. Remove the lid and stir over a medium heat for a couple of minutes.
- Blend this together for a minutes, or two, until you have a smooth sauce.
For the Rice
- Cook your rice as per pack instructions - around 17 minutes.
Notes
I would usually use brown rice, but used white today to mix it up.