Ingredients

1. 2 tbsp sunflower oil plus extra for frying
2. 2 onions chopped
3. 1 large carrot chopped
4. 2 cloves garlic chopped
5. Thumb size piece of ginger, grated
6. 1 tbsp mild curry powder
7. ½ tsp turmeric
8. 400ml can coconut milk
9. 1 tbsp Glutafin Gluten Free Select Multipurpose White mix
10. 3 tbsp mango chutney
11. 2 tbsp Gluten Free Soy Sauce
12. 4 chicken breasts or 10-12 chicken mini fillets (you could also use tofu)
13. 1-2 eggs beaten
14. 2 tbsp Glutafin Gluten Free Select Multipurpose White mix
15. 4 slices Glutafin White Bread made into breadcrumbs

To serve:

1. Rice
2. Carrot, red pepper and cucumber salad

*This recipe can also be made with the Glutafin Gluten Free Multipurpose White Mix

Method

1) Heat the oil in a pan and fry off the onions and carrot over a medium heat until they are soft and just starting to colour.
2) Add the garlic and ginger and cook for another 30 seconds.
3) Add the curry powder, turmeric and the 1 tbsp flour mix and cook for 30 secs (Keep stirring).
4) Add Coconut milk and 100ml of water, mango chutney and soy sauce then cook for 20 minutes. Use a hand blender or food processor to make a smooth sauce and keep warm.

While the sauce is cooking prepare the chicken:
1) Set up 3 bowls, 1 with the flour mix (you can add a bit of salt and pepper if you wish), 1 with beaten egg, and 1 with the breadcrumbs.
2) Dip the chicken into the flour mix, egg and breadcrumbs then set aside on a baking tray.
3) Heat 2 tbsp oil in a frying pan and fry off the breadcrumbed chicken over a medium heat until golden and cooked through. This should take 2-3 minutes on each side for mini fillets and 4-6 minutes on each side for chicken Breast
4) Serve the Chicken Katsu with the Sauce and some white rice a salad of cucumber, pepper, carrot and spring onions and with a squeeze of lime if you fancy!