Ingredients
- Carrot
- Potato
- Chicken thigh
- Plain flour
- Panko bread crumbs
- Eggs
- Milk
- Frying oil
- Salt and pepper
- Golden Curry
- Long grain rice
- Green beans
- Bok choy
- Onion
Method
- Cook rice according to packet instructions.
- Peel and chop carrot and potato into small chunks. Chop onion
- Add vegetables to pot and brown in oil.
- Add boiling water to cover the vegetables and simmer for 15 minutes until the vegetables are fork tender.
- Season chicken thighs with salt and pepper.
- Prepare 3 bowls. 1 each of plain flour, whisked eggs and milk, and Panko bread crumbs. Season each.
- Heat neutral oil in a fry pan, 2 cm deep.
- Coat each thigh in flour, egg then cover liberally with Panko bread crumbs.
- Fry each chicken thigh in oil on medium heat, 7 minutes on each side. Outside should be golden brown and thighs cooked through.
- Once vegetables are cooked, turn off the heat and add 1 block of Golden Curry to pot and stir until dissolved and sauce is thick and golden.
- Trim green beans and bok choy, steam in microwave safe bowl for 5 minutes.
- Plate up cooked rice to one side, spoon the curry with vegetables to the other side. Cut the katsu chicken cutlet into strips and place on top. Serve green vegetables to the side.
Product used in recipe
- S&B - Golden Curry Mild
