Joe’s Cheeky Chicken Katsu

Golden breaded chicken brest, cut in slices, on bed of rich curry sauce with portion of rice and green salad with red chilli
Credit: The Joe Wicks range is live now, with more recipes launching every week. Meals start at £2.98 per portion and Gousto offers up to 40 recipes a week to choose from. Click here to see more.

Recipe box company Gousto has teamed up with Joe Wicks to offer four of The Body Coach’s most popular recipes from his best-selling Lean In 15 books. This chicken katsu combines zingy flavour and healthy ingredients for a delicious dinner!

Serves 2

Preparation time: 20min

Cooking time: 15min

Nutritional information: Energy (kcal) 574; Fat 8g; of which saturates 2g; Carbohydrates 84g; of which sugars 12g; Fibre 3g; Protein 50g; Salt 3g

  1. Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6. Place your hand flat on the chicken breast and slice in half as if cutting a burger bun, so you are left with 2 thinner pieces. Cover these in cling film and bash them with a rolling pin until flattened and approx 1cm in thickness.
  2. Crack the egg into a shallow bowl then add 2tbsp flour to a plate with salt and pepper. Combine the panko breadcrumbs with 1tbsp vegetable oil and a pinch of salt on a large plate. Add chicken to the flour, tapping off any excess, then add it to the egg, and then the panko breadcrumbs until evenly coated.
  3. Add the breaded chicken to a lightly oiled oven tray. Put in the oven for 10-15min or until cooked through (no pink meat!) and crisp.
  4. Meanwhile, add the basmati rice and 250ml cold water to a pot with a lid. Bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15min or until all the water is absorbed and the rice is cooked. Remove from the heat and keep covered until serving.
  5. In the meantime, boil a kettle. Peel and grate the apple, shallot and ginger. Grate the carrot. Chop coriander finely, including the stalks. Dissolve the stock cube in 300ml boiled water.
  6. Heat a large, wide-based pan (preferably non-stick) with 1tbsp oil over a medium heat. Add the grated shallot, apple, ginger and carrot and cook for 3-4min. Sprinkle in the curry powder and chopped coriander and cook for a further 1min, until fragrant. Add 1tbsp flour and cook for 1min, stirring to coat vegetables evenly.
  7. Pour in the chicken stock and bring to a boil over a high heat. Once boiling, reduce heat to medium and cook for 5-7min or until the sauce has thickened to a curry-like consistency. Meanwhile, de-seed and finely slice the red chilli. Finely slice the cooked chicken.
  8. Serve the sliced breaded chicken over the katsu sauce with the rice and baby leaf salad to the side. Drizzle the salad with a little olive oil. Garnish with the sliced red chilli (can’t handle the heat? Go easy!) Enjoy!