Ingredients
- 5 Curry cubes
- 1/2 onion
- 3 Chicken thighs
- 1 teaspoon pepper
- 1 teaspoon salt
- 4 cups Panko bread crumbs
- 2 eggs
- 3 tablespoons flour
- 500ml water
- 3 cups of Pre cooked rice
Method
- Pound the chicken thighs until it’s half an inch thick
- Mix eggs, flour, pepper and salt to get a batter
- Dredge the chicken into the batter
- Coat the battered chicken in the breadcrumbs
- Deep fry the chicken at 170 Celsius for 5 minutes
- Take it out and let it cool on some paper towel
- Sauté onions in a pot
- Pour water in
- When water is boiling put curry cubes in and let it simmer for 15 minutes
- Serve it all together with rice
Product used in recipe
- S&B - S&B GOLDEN CURRY MEDIUM HOT 92G
