Katsu-style chicken traybake
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Egg-freePregnancy-friendly
Crispy chicken is baked with the flavours of an aromatic katsu curry in this all-in-one dinner. A midweek game changer.
Ingredients
For the chicken
- 1 tbsp sesame oil
- 1 tsp runny honey
- 1 tsp Japanese curry paste
- 4 chicken breasts
- 50g/1¾oz panko breadcrumbs
For the traybake
- 1 large carrot, peeled and cut into batons
- 1 red pepper, cut into strips
- 1 red onion, sliced
- 3 spring onions, 2 chopped into chunky pieces, 1 finely sliced
- 5cm/2in piece fresh root ginger, peeled and finely grated
- 1 large garlic clove, finely grated
- 300g/10½oz jasmine rice or basmati rice
- 85g/3oz Japanese curry paste
- 400ml tin coconut milk
- 250ml/9fl oz vegetable or chicken stock
- 1 tsp runny honey
- pinch sea salt
Method
To make the chicken, place the oil, honey and curry paste in a large bowl and stir to combine. Add the chicken breasts to the bowl and stir to fully coat the breasts in the marinade.
Pour the breadcrumbs into a shallow bowl. Place one chicken breast at a time in the crumbs, top-side down, to coat. Set aside while you prepare the traybake.
Preheat the oven to 200C/180C Fan/Gas 6.
To make the traybake, place the carrot, pepper, onion, the 2 chopped spring onions, ginger and garlic in a large baking tray or roasting tin. Add the rice then spoon in the katsu paste. Pour in the coconut milk, stock and honey. Stir well to combine all of the ingredients. Season with a little salt.
Carefully lay the chicken breasts on the top of the rice mixture to ensure the breadcrumbs sit above the liquid.
Cook for 25–30 minutes until the chicken is golden and cooked through, and the rice has absorbed all of the liquid. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the breast is pierced with a skewer. Fluff the rice using a fork.
Scatter with the finely sliced spring onion and serve immediately.
