United States
Cooking time - 30 mins
Serves - 2
Difficulty - easy peasy
Ingredients
- 1 skinless chicken breast
- 50g/1/3 cups flour
- 1 egg
- 100g/1 cup panko breadcrumbs
- 10ml/2 tsp olive oil
For the sauce
- 10ml/2 tsp oil
- 1 onion
- 2 garlic cloves, crushed
- 1 piece of fresh root ginger
- 5g/1 tsp curry powder
- 10g/1 tbsp flour
- 500ml/17fl oz chicken stock
- 10ml/1.5 tsp honey
- 5ml/1 tsp soy sauce
For the garnish
- 150g/2/3 cups rocket (arugula)
- 1 peeled carrot
- 10g/1 tbsp parsley
- 5ml/1 tsp lime juice
-
Salt to taste
Method
- Place chicken between 2 pieces of clingfilm and bash with a rolling pin to flatten to about 1cm thick.
- Place the egg and breadcrumbs in separate bowls. Then, dip the chicken breast first in the egg and then in the breadcrumbs, ensuring each breast is coated well.
- Heat oil in the Whatever Pan over a medium-high heat. When the oil is hot fry the coated breast for 3–4 minutes on each side, then transfer to a plate lined with kitchen paper to soak up any excess oil. Set aside and keep warm.
- In a saucepan, add 10ml/2 tsp of oil and fry the onion, garlic, ginger. Then, add curry powder, flour, chicken stock, honey and soy sauce. Once cooked, set aside.
- For the garnish just add rocket, carrot, parsley, lime juice, salt and mix well.
- You can place the chicken breast on a bed of rice if preferred and pour the sauce onto it. Enjoy!
