Monday: Chicken katsu dippers
1 British chicken breast fillet, cut into 1cm strips
3 tbsp plain flour
1 egg, lightly beaten
1 slice H. W Nevill’s wholemeal bread, whizzed into breadcrumbs
2 tsp vegetable oil
1 brown onion, roughly chopped
1 carrot, peeled and finely chopped
2 cloves garlic, finely chopped
1 tbsp mild curry powder
½ chicken stock cube, dissolved in 300ml boiling water
¼ cucumber, cut into batons
1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking parchment.
2. Dip the chicken strips in 2 tbsp flour, then the egg followed by the breadcrumbs so they are evenly coated. Lay on the baking tray in a single layer, drizzle with 1 tsp oil. then bake for 20 mins until golden and cooked throughout.
3. Meanwhile, heat the remaining 1 tsp oil in a saucepan over a medium-high heat. Add the onion, carrot and garlic, stir, then cook for 5 mins. Mix in the curry powder, 1 tbsp plain flour and the stock, whisk to smooth, bring to the boil, cover with a lid and simmer for 10 mins, stirring frequently, until the carrot is soft. Remove from the heat, blend until smooth.
4. Pour the sauce into 2 bowls, serve the chicken goujons and cucumber on a plate for dipping.