Kwoklyn's Easy Midweek Recipe
March 11, 2021 | Holly Mansfield
This hearty oven baked dish is simple to prepare, taking just 25 mins in the oven, all in one pot. A healthy twist on a commonly fried favourite. Serves 2.
This recipe uses two pots of Kabuto Noodles Katsu Curry.
2 pots of Kabuto Noodles Katsu Curry
For the chicken:
2 large chicken breasts
1tsp cayenne pepper
50g panko breadcrumbs
25g flour (or a handful)
For the cabbage:
1/2 savoy cabbage
1 tsp medium curry powder
2 tbsp oil
A handful of chopped coriander leaves
Pickled galangal (optional)
Preheat the oven to 180C / 350F / Gas Mark 4. In a bowl, mix the cayenne pepper and panko breadcrumbs. In a second bowl, crack the egg and mix lightly with a fork.
In a third bowl, add the flour, then roll the chicken breasts until coated. Dip the chicken in the egg, and then finish by rolling in the breadcrumbs. Place into a large ovenproof tray with enough space for both the chicken and cabbage.
Next prepare the cabbage. Cut your half of cabbage in half again, and place in the oven tray with chicken, with the inside of the cabbage facing upwards. Dust the cabbage with the curry powder, then generously drizzle over the oil.
Place the tray in the oven for 20 minutes, or until the chicken is cooked through.
Whilst the chicken is in the oven, make up your Kabuto pots as per the instructions. When the chicken is ready, serve the noodles into two bowls and top with the cabbage and chicken. Finish by garnishing with the coriander, and pickled galangal if desired.