Ingredients
- 4x skinless chicken thighs
- canola or grape seed oil
- 2 medium sized carrots
- 2 medium sized potatoes
- 3 medium sized onions
- 2 cups of medium grain rice
- 1 pack of panko bread crumbs
- 1 box of S&B medium hot Golden Curry (92g)
- 3 cup water
- 2 eggs
- Pepper and salt to taste
- 1/2 cup Plain flour
Method
- Cut chicken cutlets to flatten out as much as possible. Do not tenderize. Sprinkle both sides with pepper and salt.
- Spread flour and panko on a tray it two separate piles. Whisk eggs in a bowl. Dip each cutlet in flour, then egg wash, then panko to cover. Set aside on plate.
- Put enough canola or grape seed oil in a deep saucepan or wok - enough to cover the cutlets - and heat to high heat.
- Once hot turn down heat to med-high and fry each cutlet separately until golden and cooked through. Keep warm in a low oven.
- Chop all vegetables to 1cm chunks. Heat 1tbsp oil in clean frypan or wok with lid. Add onion and fry for 2 mins. Add potato and carrots and fry, stirring, for 5 mins. Add water and simmer, covered, for another 5 mins until vegetables are tender.
- Add broken up blocks of curry to water and stir until combined. Cover and simmer on low for another 10 mins. Check for consistency, if too thick add more water.
- Meanwhile cook rice until fluffy.
- To serve - fill each bowl with rice. Slice cutlets into 1cm strips and place (whole) over rice. Top with curry sauce and enjoy!
Product used in recipe
- S&B - S&B GOLDEN CURRY MEDIUM HOT 92G
