About the Recipe
If you are strapped for time but will not compromise on taste, this chicken curry is exactly what you need. Enjoy the silky sauce, crispy breaded chicken, 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 Dark Soy Sauce
For the Curry Sauce
1 Onion, chopped
2 Cloves of Garlic crushed
5g Ginger, peeled and chopped
1/2 Tsp Chilli Flakes
Splash of Vegetable Oil
1 Tbsp Mild Chilli Powder
350ml Chicken Stock
1 Tbsp Brown Sugar
Preparation
Put the Flour, Egg and Breadcrumbs on separate dishes or trays
Dust the Chicken in Flour, then Egg and finally Breadcrumbs
Chill for 30 minutes
To make the Curry Sauce
Cook the Onion, Garlic, Ginger and Chilli Flakes until softened
Add the Curry Powder, stir and cook for 2-3 minutes, taking care not to catch on the bottom of thje pan
Slowly add in the Chicken Stock and then the Sugar
Simmer for 15 minutes
Blend the sauce until it is smooth using a stick blender or food processor
Heat the Oven to 180 degrees C
Heat 2 Tbsp of Oil in an ovenproof non stick frying pan
Fry the Chicken on both sides until golden brown
Transfer to a tray with a rack and finish cooking for 20 minutes in the oven
Boil the Rice in salted water for about 10 minutes, adding the peas about a minute from the end
Drain well and then toss with a couple of drops of Sesame Oil and Soy Sauce
Slice the Chicken and then arrange on top of the Rice and Peas
Serve with a drizzle of the reheated sauce