2 tablespoon vegetable oil 2 onion finely diced Garlic and Fresh ginger Butternut, carrots or2 potatoes cubed 200g S&B Golden Curry Sauce Mix 4 chicken breasts 800ml - 1 litre chicken stock1 can of coconut milk/cream 3 teaspoon sugar Salt and pepper 50g plain flour 2 eggs, beaten 150g breadcrumbs (preferably panko breadcrumbs) Vegetable oil for deep frying Cooked rice and a selection of vegetables, to serve
Sauce:Heat 2 tablespoon of oil in a large saucepan, saute the onion, G&G and veg over a medium heat until softened. Add the stock, bring to the boil, reduce the heat and simmer for 10 minutes. Remove from the heat then add the curry sauce mix in pieces, stir until completely melted. Simmer gently for another 5 minutes, stirring constantly. Add coconut milk/cream and sugar. Chicken:Season both sides of the chicken breasts. Lightly coat with seasoned flour, dip in beaten egg and then coat with panko breadcrumbs. Heat the remaining oil in a large heavy-based saucepan to 180°C / 390°F. Deep fry the chicken for 3-4 minutes each side until golden and cooked through. Drain on kitchen paper. Slice the chicken, drizzle with curry sauce, and serve with sushi/basmati rice.
INFO & TIPS
Sauce must be a creamy consistency.
Use sushi rice for an authentic Japanese dish.
Chicken fillets can be halved and slightly flattened between cling film