Ingredients
1
onion, diced
4
cloves garlic, diced
thumb
sized piece of ginger, chopped
pinch
of chilli flakes
1
tbsp mild curry powder
1
tbsp plain flour
250ml
chicken stock
1
tbsp of honey
1tbsp
of soy sauce
chicken
breasts
1
egg, beaten
handful
of plain flour
panko
breadcrumbs (but any breadcrumbs will do)
basmati
rice
PREPARATION
Fry
the
onion, garlic, ginger and chilli flakes in a shot of oil for a few
minutes to soften.
Add
the
flour and curry powder into the pan and stir for a minute.
Gradually
pour
in the chicken stock as you stir, then add the honey and soy.
Simmer
for
10 minutes, then blend with a stick blender for smooth consistency.
Beat
each
chicken breast with a tenderizer until the whole breast is of equal
thickness.
Season the chicken breasts with salt and pepper
Then
dip into the flour(seasoned with salt pepper and chilli flakes), then
beaten egg mixture and finally the breadcrumbs.
Fry
the
chicken breasts for 3-4 minutes on each side in a generous glug of
oil in a pan over a gentle heat until golden brown and cooked right
through.
Cut
the
chicken breast into strips, double checking that it’s cooked
through, then place on the rice, spoon over the sauce and sprinkle
with the spring onions if desired.
