Ingredients
- Brown rice
- 2 chicken thighs (flattened)
- Golden Curry Japanese Curry Mix
- 1 potato
- 2 carrots
- 2 small brown onions
- 1/2 tsp ground ginger
- 1/2 tsp ground onion
- Pinch of smoked paprika
- Pinch of dried thyme
- Salt and pepper to taste
- Oil or butter
- 1 egg
- Panko
Method
- Dice and saute onions, carrots and potatos in a pan until onions are translucent.
- Cover with boiling water and cover with lid. Cook until potatos are almost tender.
- Add curry cubes, stir until dissolved, and cook until vegetables are done.
- Beat an egg and add spices to taste. Coat chicken in egg mixture and then into the panko.
- Shallow fry chicken until golden. About 6 minutes per side. Allow to rest before cutting into strips.
- Serve chicken and curry on top of rice of choice.
Product used in recipe
- S&B - Golden Curry Mild
