Chicken Katsu Curry with Cucumber & Chilli Pickle

Ingredients

• 1 Jar of Bay’s Kitchen Stir-In Katsu Curry Sauce
• 2 Chicken breasts
• 75g Gluten free breadcrumbs
• 50g Gluten free plain flour, seasoned with salt and pepper
• 1 Free-range egg, lightly beaten
• 50ml Vegetable oil
• ¼ Cucumber, halved lengthways, deseeded and finely sliced
• 1 Inch chunk of red chilli*
• 2 Tbsp White wine vinegar
• ½ Tsp Sugar
• Sea salt and black pepper