Ingredients
- 500 grams of ChickenBreast
- 45 grams of GoldenCurry - Japanese CurryMix
- 3 x Carrots - chopped
- 2 x Potatoes - cubed
- 3 x Celery - chopped
- 200 grams of PankoCrumbs
- 2 x Eggs
- 2 x Tablespoons Flour
- 4 Cups of Chicken Stock
- 2 x Tablespoons CornStarch
- Oil for frying
- 3 cups of Rice
Method
- To make the curry sauce, heat a teaspoon of oil in a saucepan over medium-high heat. Add the vegetables and sauté for 8-10 minutes . Then stir through the curry powder. Next add the chicken stock, and Stir until well combined. Simmer for 20 minutes or until the carrot is tender and the flavours are well developed. Separately mix cornflour with 2 tablespoons of water to form a paste and stir into vegetable mixture. Simmer for a further minute to thicken. Taste and season with salt to taste. Keep warm.
- While the curry sauce is simmering, you can crumb and cook your chicken cutlets. Season each piece of chicken with salt. Place the flour and eggs in a bowl and mix to form a thick mixture. Place Panko crumbs in separate large tray. Coat each piece of chicken in flour and egg mixture, then coat in the crumbs and fry in medium high heat until done.Transfer to paper towel to drain and season with a little salt while warm.
- Cook rice as per rice instructions. When ready to serve, cut the cutlets into slices. Divide the rice among serving plates. Top with the chicken slices. And pour over the curry sauce.
Product used in recipe
- S&B - Golden Curry Mild
