Ingredients
- 4 medium potatoes
- 3 large carrots
- 2 small onions
- Panko bread crumbs
- 1 cup Plain flour
- 3 eggs
- 1kg chicken thie
- S&B GOLDEN CURRY MIX
- 300gram white rice or sushi rice
Method
- Prepare your rice by washing it atleast twice under running water and cook in a rice cooker or microwave. about 20 minutes
- Prepare your vegetables for stir frying. Cut and peel
- Add vegetables to a pot with small amount of oil and cook on medium heat until semi soft.
- Add about 550ml of water to the vegetables and simmer for 15 minutes.
- Turn off heat and stir in S&B GOLDEN CURRY peices. Keep stirring until dissolved.
- Prepare chicken thie by removing any excess fat.
- Prepare egg wash, flour and breadcrumbs by putting into separate bowls.
- Dip chicken thie from flour to egg to panko crumbs and shake off excess crumbs.
- Pre heat some oil in a pan for shallow frying. Cook the chicken thies until Golden and crunchy.
- Dry chicken thie with paper towel and cut into strips.
Product used in recipe
- S&B - Golden Curry Mild
- Kewpie - Kewpie Mayonnaise
- Obento - Panko Breadcrumbs
