- For the Katsu Curry Sauce:
- 100g Whitworths Sunshine Sultanas
- 600g tub of Japanese Rainbow Miso Glorious SkinnyLicious Soup
- 1 tbsp. Vegetable Oil
- 1 Onion
- 3 Cloves of Garlic
- 1 Thumb-Sized Piece of Ginger
- 1 Medium Carrot
- 1 tsp. Garam Masala Powder
- 3 tsp. Medium Curry Powder
- 1 tsp. Turmeric
- 1 tbsp. Tamari Sauce
- 1 tbsp. Corn Flour
- For Chicken:
- 70g Whitworths Cashews
- 30g Sesame Seeds
- 2 Chicken Breasts
- Soy Based Yogurt
- 2 Crushed Garlic Cloves
- 1 tsp rice wine vinegar
- 1 tsp Sesame Oil
- For the Katsu Curry Sauce:
- Roughly chop the onion, garlic, ginger and carrot and add to a large saucepan with the vegetable oil over a medium heat and sweat until soft but not brown.
- Add the Garam Masala, Medium Curry Powder and Turmeric. Cook for 2-3 minutes stirring constantly. To ensure the spices do not burn scrap the bottom of the pan with a wooden spoon as you go.
- Add the Whitworth’s sultanas, corn flour, tamari sauce and Japanese Rainbow Miso Glorious SkinnyLicious soup. Turn the heat down to low and simmer for 30 minutes, stirring occasionally.
- Once all the carrot is soft enough to squash with the back of a spoon, blitz to a puree with a stick blender or liquidiser and season to taste.
- For the Chicken:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Add the cashews to a food processor and pulse to a fine bread crumb consistency.
- Trim the chicken breast of any excess fat or skin.
- In a bowl add the soy yogurt, crushed garlic, rice wine vinegar and sesame oil. Then add the chicken and toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
- Remove from the fridge and press the chicken down firmly with the palm of your hand to slightly flatten each chicken breast.
- Add the Whitworths cashew crumbs on to a tray. Remove the chicken from the marinade, shake off the excess, then flip in the cashew crumbs to coat evenly.
- Pressing down one more time to make them flatten a little more, place the chicken breasts on a lined baking tray and cook for 25 minutes or until cooked through.
- Serving Suggestion:
• Serve with steamed jasmine rice and cucumber
• As a vegan option, serve the sauce with breaded vegan chicken-style pieces.
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