Dairy Free, Gluten Free
Chicken katsu with butternut squash
30 mins
Easy
1 Serving
In this recipe we bring together a couple of our Brilliant Base recipes to produce a really simple and easy lunch or dinner option for one, packed with mood-boosting nutrients.
Brilliant Bases Used In This Recipe
About This Recipe
In this recipe we bring together a couple of our Brilliant Base recipes to produce a really simple and easy lunch or dinner option for one. The main vessel used here is our heart-roasted squash, filled with our stripped chicken and our katsu curry sauce, alongside a coconut version of our baked rice.
Don’t worry, you are not seeing double! The opening scene of this video was filmed to cover both of our heart-roasted butternut squash videos as we originally intended them to be filmed as one video but thought it more user-friendly to split them up.
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Ingredients
For the curry and squash
1 roast butternut squash heart (around 150g/5oz total, circa 50g/1.8oz of flesh)
150g/5oz cooked chopped chicken breast
150g/5oz Our Elevated katsu curry sauce
For the rice
75g/2.6oz Basmati rice
200g/7oz coconut milk
5tsp desiccated coconut
1tsp Sea salt crystals
To garnish (your choice of)
Crème fraiche/yoghurt/sour cream
Palm sugar
Sliced spring onions
Red chillies
Torn coriander leaves
Nutrition Per Serving
Calories
420
Fats
7G
Carbs
71G
Protein
23G
Method
Pre-heat the oven to 180C/360F (fan) or 220C/430F (convection)
Prepare the heart-roasted butternut squash as per the video recipe (link below)
Prepare the katsu curry from our Indian Gravy as per the video recipe (link below)
Mix the curry sauce and the chicken and fill the squash heart, place on a baking tray
In a separate bowl, place all the ingredients for the rice and cover with a butter wrap
Place both in the oven and cook for 20-25 mins until the rice is soft and the chicken curry piping hot through
Place both on a plate and garnish with your choice from the selection above