Ingredients
- Carrots
- Onion
- Potatoes
- Chicken breast
- SB Golden Curry Medium
- SB Golden Curry Mild
- Panko crumbs
- Egg
- Cornflour
- Vegeta Vegetable Stock
- Capsicum
- Brown Rice
- Water
- Vegetable Oil
- Olive oil
Method
- Cut the chicken breast into thin schnitzels
- Place the corn flour, 3 eggs (beaten with a fork) and panko crumbs into separate bowls
- Coat Tue chicken in cornflour, then the egg wash and then crumbs. Place aside.
- Chop up the carrots, onion and potatoes. Stir fry in olive oil for 5 mins in a saucepan and then place 1.2L water, 1tsp and bring to the boil. Once boiling, reduce to a simmer for 15mins or until potatoes and carrot cooked.
- Add in SB Golden curry (2 x packets) and stir into vegetable mix until all broken up. Turn off curry.
- Fry chicken in oil until cooked. Sprinkle with salt as soon as removing from oil.
- While curry sauce is cooking, cook brown rice according to packet instructions or use pre-cooked microwave rice cups
- To serve - place serving of rice in a bowl, top with curry sauce and then top with fried chicken, sliced into strips. Top with finely chopped fresh capsicum.
Product used in recipe
- S&B - S&B GOLDEN CURRY MILD 220G
- S&B - S&B GOLDEN CURRY MEDIUM HOT 220G
