HOMEMADE CHICKEN KATSU CURRY A sneak peek into one of the recipes from my new cookbook, which is available to buy NOW via the link in my bio. A balanced fakeaway favourite that you will love making at home. Easily adaptable to become vegetarian, you can simply use tofu slices and vegetable stock. Serves 2 Under 550kcal, 30g protein per serving Serves 2 Under 550kcal, 30g protein per serving 100g brown rice 2 boneless, skinless chicken breasts 1 medium free-range egg, beaten 1 teaspoon ginger and garlic paste 100g panko breadcrumbs 4 heaped tablespoons cornflour  Salt and pepper For the cucumber pickle 1⁄2 cucumber, thinly sliced 100ml rice vinegar 1 teaspoon toasted sesame oil 1 teaspoon caster sugar For the sauce 2 teaspoons olive oil 1 onion, finely chopped 2 teaspoons garlic and ginger paste 1 teaspoon medium curry powder ½ teaspoon ground turmeric ½ teaspoon ground star anise 15g (1¾ tablespoons) plain (all-purpose) flour 275ml (scant 1¼ cups) hot chicken stock, made with 1 stock cube 1 tablespoon tomato ketchup 1–2 teaspoons soft light brown sugar 1. Preheat the oven to 220°C/200°C fan (425°F) Gas Mark 7. 2. Mix cucumber pickle ingredients in a bowl and set aside. 3. Cook rice per packet instructions, then drain. 4. Butterfly the chicken breasts, season with salt and pepper. 5. Prepare 3 bowls: one with beaten egg, garlic, and ginger paste; one with panko; and one with seasoned cornflour. Coat the chicken in cornflour, dip in egg mixture, then panko. 6. Spray chicken with oil, bake for 20–25 minutes, flipping halfway, until golden and crisp. 7. For the sauce, sauté onion in oil until softened. Add ginger and garlic paste, curry powder, turmeric, star anise, salt, and pepper. Cook for a minute, then add flour and mix. 8. Gradually add stock, stirring constantly. Add ketchup and sugar, simmer for 5 minutes, then blend until smooth. 9. Serve chicken with pickled cucumber, sauce, and rice. #healthyfood #healthyeating #healthyrecipes #DinnerIdeas - @emthenutritionist