Ingredients
- 1 kg chicken breast
- 1 cup plain flour
- 2 eggs
- Canola oil for frying chicken snitzel
- 2 cusps panko bread crumbs
- 4 potatoes
- 1 pkt Golden curry mix
- Chilli (Birds Eye)
- 1 cup Jasmine rice
- 4 carrots
Method
- Prepare crumbing by whisking eggs in a bowl, placing flour in another bowl, and breadcrumbs in another bowl.Slice chicken fillets thinly 5 mm thin so the snitzel will not be too thick. Coat chicken in plain flour then dip is beaten eggs, then coat in bread crumbs.Place potatoes and carrots (cut into bite size pieces) in slow cooker or saucepan. Add Golden Curry mix and enough water to cover vegetables. Simmer or slow cooker until tender.Cook rice according to directions on the packet via absorption method or by boiling.Fry snitzels in frypan with plenty of oil and season with salt and pepper once cooked.Place rice on plate and a serve of curry and then sliced snitzel on top. Garnish with chopped chilli for some heat.Enjoy whilst you sit on the beach looking at the sunset
Product used in recipe
- S&B - S&B GOLDEN CURRY MILD 92G
