Katsu Curry

Baking this in the oven is a much healthier way of preparing it than frying and adding the salad helps keep it light. The lime juice has good health benefits including aiding weight loss and reduced urinary infections.

Serves 3

Ingredients

25g flaked almonds

1 tsp Olive Oil

3 Turkey breasts, thinly sliced

150g brown basmati rice

For the sauce

2 tsp Olive Oil

1 tsp ground coriander

1 tsp ground cumin

Seeds of 3 cardamon pods

1 tsp garam masala

1 medium onion, roughly chopped

2 garlic cloves, finely chopped

thumb-sized piece ginger, peeled and finely chopped

1 tsp ground fennel

2 tsp tomato puree

¼ tsp ground turmeric

1 tbsp plain wholemeal flour

200 ml coconut milk

200 ml Chicken stock

For the salad

1 medium carrot, julienned

1/2 cucumber, julienned

1 small red chilli, finely chopped

juice ½ lime

tsp Dried mint

small handful parsley leaves

Method

Heat oven to 220C/200C fan/gas 7. Cook the brown rice in plenty of boiling water for 35 mins or until very tender.

Crush the almonds . Place tin foil in a small baking tray and coat with a little of the oil. Place the turkey on the tray and sprinkle the almonds over the turkey. Bake for 20 mins or until browned and cooked through. 

Meanwhile, make the spice mix. Stir together the coriander, cumin, ground cardamon seeds, fennel seeds, turmeric, garam masala,  tomato puree and ground black pepper. Heat the oil in a medium non-stick saucepan and add the onion, garlic and ginger. Loosely cover the pan and fry gently for 10 mins or until softened and lightly browned, stirring occasionally. 

Add the spice mix and cook for a few secs more, stirring. Sprinkle over the flour and stir well. Combine the Stock and the coconut milk then gradually add to the pan, stirring constantly. Simmer and cook for 10 mins, stirring occasionally. Use a stick blender to make a smooth sauce. Adjust the seasoning to taste. Keep warm.

Now make the salad. Toss the carrot and cucumber with the chilli, lime juice and herbs.

Divide the sliced turkey between three plates, pour over the sauce and serve with the rice and salad.