This dish is a real winner. I love the combination of spices over the crispiness of the chicken in combination with the texture of the rice. It is one of those recipes which ticks all the boxes, if you know what I mean. It is healthy, delicious, and convenient. I usually serve it with a side of vegetables, such as peas, green beans, or broccoli.
For the sauce:
Oil, for cooking
1 onion, finely diced
6 spring onions, finely sliced
2 cloves garlic, minced
1 thumb-size piece fresh ginger, minced
1 tbsp curry powder
1 tsp ground turmeric
¼ tsp chilli powder
1 tbsp tomato purée
500ml Carol’s Stock Market Chicken Stock
200ml coconut milk
2 tsp rice wine vinegar
1 tbsp honey
1 tbsp soy sauce
For the chicken:
4 chicken breasts
200ml sunflower oil
1 large egg, beaten
1 tbsp soy sauce
100g panko breadcrumbs
Salt & pepper
4 portions cooked jasmine rice
Fresh coriander, roughly torn
To make the curry sauce, heat a large pan over medium heat. Once hot, add a light drizzle of oil and the diced onion then sauté, stirring occasionally, until onion has softened, about 5 minutes.
Add the spring onion, ginger and garlic, and cook until fragrant, 1-2 minutes.
Add the spices and tomato purée and cook for another 1-2 minutes, stirring to mix through.
Pour in the chicken stock and coconut milk. Increase heat to medium high to bring to a simmer, then lower heat to medium low and simmer, stirring occasionally, until reduced and thickened, about 25 minutes.
Stir in the rice wine vinegar, honey and soy sauce then use a stick blender to blitz until smooth. Taste for seasoning and add more soy sauce if needed. Cover with a lid and keep warm on lowest heat until ready to serve.
For the chicken, place chicken breasts between two sheets of parchment paper and use a rolling pin or heavy pan to flatten them out to an even thickness of about 3 cm.
Beat together the egg and soy sauce in a shallow dish. Place the panko breadcrumbs in a second dish or plate, then the flour in a third. Season the flour with a good 2-3 pinches of salt and some black pepper.
Pour the sunflower oil into a large frying pan and place over medium high heat. To check that the oil is ready for frying, dip a wooden chopstick or skewer into the oil, if bubbles appear around the stick, it’s ready.
Dip each flattened chicken breast in flour, making sure to coat them all over, then dip in the egg, and finally, coat in the panko crumbs.
Carefully add coated chicken to the hot oil and cook until golden brown and cooked through, about 5-6 minutes on each side.
Transfer cooked chicken to a plate lined with paper towel to drain. To serve, thickly slice each chicken breast and serve with rice, a good dousing of curry sauce, and a garnish of coriander.