About the Recipe
If you're strapped for time but won't compromise on taste, this chicken curry is exactly what you need. Enjoy the silky sauce, crispy breaded chicken, and rice and peas
Ingredients
50g Seasoned Flour
2 Eggs, beaten
100g Panko Breadcrumbs
4 large skinless Chicken breasts
100g Basmati Rice
75g frozen Peas
2 Tbsp Vegetable Oil
Sesame Oil
1 Tbsp Soy Sauce
For the Curry Sauce
1 Onion, chopped
2 cloves Garlic, crushed
5g Ginger, peeled and finely chopped
1/2 Tsp Chilli Flakes
Splash of Vegetable Oil
1 Tbsp Mild Curry Powder
350ml Chicken Stock
1 Tsp Brown Sugar
Preparation
Put the Flour, Eggs and Breadcrumbs in separate dishes
Dust the Chicken in Flour, then the Egg, then Breadcrumbs
Chill for 20 minutes.
To make the Curry Sauce cook the Onion, Garlic, Ginger and Chilli Flakes in a little splash of Oil until softened
Add the Curry Powder mix, and cook for 2-3 minutes, stirring to stop it catching
Slowly add the Chicken Stock then stir in the Sugar and simmer for 15 minutes
Blend the sauce to smooth using a stick blender or food processor.
Heat the oven to 180C.
Heat 2 Tbsp Oil in a oven proof non-stick frying pan
Fry the Chicken until golden on both sides then transfer to a rack and finish cooking in the oven for 20 minutes.
Boil the Rice in lots of salted water, adding the Peas for the last 2 minutes of cooking
Drain well then toss with a couple of drops of Sesame Oil and Soy Sauce
Slice the Chicken and arrange on top of the Rice then serve with a drizzle of the reheated sauce.