Jamie Oliver served up a tasty Japanese chicken katsu curry with coconut rice and pickle on Jamie and Jimmy’s Friday Night Feast.

The ingredients are: 4 x 150g free-range skinless boneless chicken breasts, 250 ml buttermilk, 2 heaped teaspoons medium curry powder, 2 cloves of garlic, 120 g panko breadcrumbs, 1 mug of basmati rice , (320g), 25 g creamed coconut and 2 litres vegetable oil.

For the sauce: 1 onion, 2 cloves of garlic, 1 thumb-sized piece of ginger, 1 medium carrot, 1 bunch of fresh coriander , (30g), olive oil, 1 teaspoon each garam masala , medium curry powder, turmeric, 2 heaped tablespoons plain flour and 1 heaped teaspoon mango chutney.

For the pickle: 1 red onion, 1 lemon and 1 fresh red chilli.

See Jamie’s recipes in his book titled: Jamie’s Friday Night Feast Cookbook available from Amazon now.