Ingredients
- Approximately 650g Chicken breast filleted into fist size portions
- Plain flour
- 1 egg and a splash of milk
- Panko bread crumbs
- 1 onion diced
- 2 potatoes cut into 8ths
- 1-2 carrots cut into large cubes
- 2 cups jasmine rice
- S&B golden curry Japanese curry mix
Method
- Rinse rice 8 times with water. And 2 cups of fresh water to rice and pot in stove to reach boiling point (about 5 mins). Turn on oven to 180oC. Once rice boiling, reduce heat to lowest setting and simmer for 12-15 mins until all water has been absorbed. Turn off heat and let sit. Don’t peak at rice! Let steam cook it further and dry it out to be nice and fluffy!
- Lay out 3 dishes. In first one add about 3 heaped tablespoons of plain flour. Second dish have the one egg beaten with a splash or milk. Last dish have 1-2 cups of panko bread crumbs. Coat chicken pieces in flour. Dip in egg mixture then coat in panko bread crumbs. Place on plate. Once all chicken has been crumbed, cover and put in fridge.
- In a heavy based pot, fry onion in a tablespoon of oil. Add potatoes and carrots and continue to saute for approximately 5 mins. Add water so the veggies are covered by about 1cm. Let simmer gently for about 15 mins or until veggies are tender.
- In a fry pan, add a generous amount of vegetable oil, so all of pan is covered about 1/2 a cm. Add chicken pieces to cover pan (no overlapping) and fry chicken until golden. Place fried chicken in an ovenproof dish lined with kitchen paper towel to absorb excess oil. Cover with foil. Repeat frying of chicken until all pieces are cooked. Remove paper towel and place chicken in oven until sauce is cooked. No less than 10 mins, no more than 15mins.
- Add 1 whole packet of S&B golden curry Japanese curry mix (breaking pieces apart) to veggie mix. Continue to stir for 5 mins until curry mix completely dissolved and sauce thickened.
- Serve dish by add rice to bowl, chop 1-2 pieces of chicken and cover with veggie curry sauce.
Product used in recipe
- S&B - S&B GOLDEN CURRY MILD 92G
