Ingredients
- 3 to 4 chicken breasts
- 2 cups panko crumbs
- 1 cup flour
- 1 egg, whisked
- Dash of milk or water (mixed with whisked egg)
- 2 potatoes, cut into 2cm
- 1 carrot, roughly chopped
- 1 brown onion, diced
- Handful of green grapes, halved (or grated apple)
- 1 Tbs curry powder
- Garnish with Japanese red pepper mix (shichimi togarashi seasoning)
- 500ml boiling water or stock
- 500ml oil for deep frying
- 2 Tbs fat of choice, for sauce (I use olive oil or butter)
- Half a broccoli, wash and trimmed
- Steamed medium grain rice
Method
- To prepare the fried chicken, slice chicken breasts length ways to make thinner but larger pieces. Coat chicken pieces with flour, dip into whisked egg mix, then coat with panko crumbs. Set aside. Now preheat the frying oil in a separate pot to 180C (or use a deep fryer!).
- To make the sauce, in medium pot heat oil/butter then add curry powder and onion until fragrant and onions are translucent, about 3 minutes. Then add potatoes, carrots and grapes/apple. Stir and cook for 5 minutes. On high heat, add boiling water or stock and let it come to boil. Reduce heat and let simmer for approximately 10 minutes, until potatoes are cooked through. Add curry blocks, stir until combined and sauce turns brown. Add extra water if you prefer a thinner sauce. Finally, add the broccoli florets, cook for 3 minutes then switch off the stove.
- While the sauce is simmering, and once the oil has come up to temperature, fry chicken breasts for 6 minutes. Remove from oil, let rest for 2 minutes then slice and serve on top of steamed rice. Cover with generous amount of sauce and veges and sprinkle with Japanese red pepper seasoning.
Product used in recipe
- S&B - S&B GOLDEN CURRY MILD 92G
