Japanese Curry with Chicken Cutlet

Ingredients

• 1 brown onion
• 2 carrots
• 2 potatoes
• Vegetable oil
• Flour
• 3 eggs
• Panko crumbs
• 600g chicken tenderloins
• 1 box golden curry mild
• Salt
• Pepper
• Garlic powder
• Water
• Jasmine Rice

Method

1. Slice your brown onion, peel and cut into carrots and potatoes into small bite size pieces.
2. In a pot add a tbsp of vegetable oil and sauté onions until lightly browned. Next add carrots and potatoes then stir until you get a nice char.
3. Add water just enough to cover your vegetables and bring to the boil. Turn down the heat and add a packet of the golden curry, breaking it up into pieces. Mix continuously until it breaks down. Put a lid on and cook until vegetables are soft. If the sauce gets to thick just add more water.
4. Sprinkle your chicken with salt, pepper and garlic powder. In a bowl crack 3 eggs and whisk, in a seperate bowl add flour, then the next bowl panko crumbs. Place chicken in the flour, then eggs, then panko crumbs.
5. Cook chicken in early a deep fryer, of a pan shallow frying. Once nice and golden it’s ready.
6. Served with cooked rice.

Product used in recipe

• S&B - Golden Curry Mild