Ingredients
- Curry - Carrot, celery, potato and onion
- Garlic rice
- Chicken schnitzel, eggs, paprika, cornflakes and cinnamon
Method
- Ingredients (5 servings)- Medium Onions: 1 ¾ (350 g / 13 oz), minced- 2 sticks of celery thinly chopped- Medium Carrot: ½ (100 g / 3.5 oz), chopped- Medium Potato: 1 (150 g / 5 oz), chopped- Vegetable Oil: 1 Tbsp- Chicken stock: 540 ml- S&B Golden Curry Sauce Mix: 92 g (1 pack)Directions1. Prepare Ingredients: Chop the meat, onions, celery, carrot, and potato as indicated.2. Heat Oil: In a skillet, heat the vegetable oil over medium heat for about 5 minutes.3. Cook Onions: Add the minced onions to the skillet and sauté until they are see through.4. Add Vegetables: Stir in the chopped carrots, celery and potatoes, mixing well with the meat and onions.5. Add Chicken stock: Pour in 540 ml of chicken stock and bring the mixture to a boil.6. Simmer: Reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.7. Add Curry Sauce Mix: Break the S&B Golden Curry Sauce Mix into pieces and stir it into the skillet until fully dissolved.8. Cook Further: Continue to simmer for an additional 5-10 minutes, allowing the sauce to thicken.9. Serve: Serve hot with rice and top with Crispy Chicken
- Chicken schnitzel 1. Take the chicken out of the fridge so that it isn't too cold by the time you get frying. If you are using filleted chicken breasts, rather than escalopes, then proceed as described in the Intro.2. Get out a shallow dish that, preferably, you can get both escalopes in, and spoon in the mustard and the garlic. Add the cinnamon and egg and whisk to combine. Put the escalopes in, turn them, and leave to sit in the mixture while you prepare the "crumbs"3. Put the cornflakes into a bowl and crush them by hand. This, sadly, is not as brutal as it sounds: merely break them up with your fingers to get coarsely crushed flakes, but not dust. Add the pimentón or paprika and use a fork to mix in.4. Dredge the egg-and-mustard-soaked escalopes, one by one, in the cornflake crumbs, so that they are well covered, and then transfer to a wire rack for 5-10 minutes so they can dry out.5. Heat the oil in a cast-iron pan or heavy-based frying pan in which the chicken pieces will fit neatly and, when hot, fry for 3 minutes on the first side, then turn them over carefully and give them another 3 minutes, by which time the chicken should be cooked through in the middle, though do check. Remove to waiting plates, already strewn with tomatoes and rocket or salad
- Cook some garlic rice,
Product used in recipe
- S&B - S&B GOLDEN CURRY MILD 92G
