Katsu-style chicken traybake

1. 1

   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.

2. 2

   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.

3. 3

   Preheat the oven to 200C/180C Fan/Gas 6.

4. 4

   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.

5. 5

   Carefully lay the chicken breasts on the top of the rice mixture to ensure the breadcrumbs sit above the liquid.

6. 6

   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.

7. 7

   Scatter with the finely sliced spring onion and serve immediately.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.