Serves 4
1 hour
Ingredients
Onion 1, roughly chopped
Carrot 1, roughly chopped
Garlic 4 cloves, crushed
Ginger thumb-size, grated
Bay Leaves 3
Flour 2 tbsp + 50g for breading chicken
Turmeric 1 tsp
Curry Powder 4 tsp
Honey (can substitute with sugar) 2 tsp
Soy sauce 1 1/2 tbsp
Lime 1, juice of
Japanese curry cube (see note) 50g
Coconut cream 160ml tin
Chicken breast 3
Egg 1
Panko breadcrumbs 100g
Note: You can buy Japanese curry cubes from asian supermarkets but they are also available on Amazon. The most readily available is the Golden Curry brand, which comes in various levels of heat.
Method
Heat a tablespoon of vegetable oil in a large saucepan and add the chopped onion. Cook on a medium heat for 5 minutes.
Then add the carrot, ginger and garlic and cook for a further 5 minutes.
Add 2 tablespoons of flour, the curry powder, bay leaves and turmeric. Stir well to combine and cook for a couple of minutes until fragrant. Slowly add 400ml of water, stirring constantly as it thickens.
Bring to a boil then cover with a lid and cook on a gently simmer for 15 minutes.
Whilst that is simmering prepare the chicken. One at a time, place the chicken breasts in a freezer bag, or between two pieces of cling film, and then use a rolling pin to hammer the breasts flat.
Set up your breading station, have the flour, whisked egg and breadcrumbs in separate bowls or plates. Coat a breast in flour, then dip it into the egg mixture and finally into the breadcrumbs, turning it over so the whole piece is covered. Gently press the breadcrumbs into the breast to secure them. Then place the breast on a spare plate and repeat this process with the other breasts.
After 15 minutes remove the bay leaves from the curry and then use a hand blender, or food processor, to liquidise the curry smooth.
Put the sauce on a medium heat and add the curry cube and stir well until dissolved. This should further thicken the sauce.
Add the soy sauce, honey, lime juice and coconut cream. Taste for seasoning, depending on the saltiness of the curry cube used it might need some further salt. Turn off the heat and leave the sauce to rest.
In a large frying pan heat 100ml vegetable oil. Once hot add the breaded chicken breasts. Cook on a medium high heat for 5 minutes on each side or until golden brown. Once cooked remove and rest on some kitchen towel to remove an excess oil.
Slice the chicken and serve it on a bed of rice and the curry sauce.
Eat and enjoy!