SWEET POTATO KATSU CURRY

재료

2 tbsp flour

2 eggs, beaten

120g panko breadcrumbs

600g sweet potato, peeled and cut into long slices (in the shape of the potatoes)

Sauce

low-calorie oil spray

1 onion, roughly chopped

1 carrot, roughly chopped

1 tsp garlic powder

200ml chicken stock

400ml tin of reduced-fat coconut milk

small chunk of fresh ginger, grated

2 tbsp soy sauce

2 tbsp curry powder

1 tsp ground turmeric

1 tsp granulated sweetener

1 tbsp cornflour, if required salt and pepper, to taste

방향

1 First make the sauce. Spray the pan with a low-calorie oil and soften the onion and carrot in a pan over a medium heat, then add the remaining ingredients and let this simmer for 15 minutes. Blitz the sauce with a handheld blender until smooth.

2 Put the flour, egg and breadcrumbs into three separate bowls. Coat the potatoes in the flour, then in the beaten egg, shaking off any excess, then roll in the panko breadcrumbs.

3 Spray with low-calorie oil spray and air-fry at 190°C for 12 minutes.

4 Serve the cooked chicken with the hot curry sauce.