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Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce
Heat oven to 200C/180C fan/gas 6. Dip
the chicken in the egg, then coat in the
cornflakes or crumbs. Space the chicken
out on a non-stick baking tray and cook
for 15-20 mins or until cooked through.
Put the remaining ingredients in a pan.
Pour in 500ml water and heat, stirring,
until boiling and thickened. Cover and
leave to simmer for 5 mins.
Spoon some sauce onto 4 plates, slice
the chicken breasts and place on top.
Great served with some rice and soya
beans with finely sliced red chilli.
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