Great Britain
Ingredients
- 1 skinless chicken breast
- 50 gr flour
- 1 egg
- 1.5 kg panko breadcrumbs
- 10 ml olive oil
For the sauce
- 10 ml oil
- 1 onion
- 2 garlic cloves, crushed
- 1 piece of fresh root ginger
- 5 gr curry powder
- 10 gr flower
- 500 ml chicken stock
- 10 ml honey
- 5 ml soy sauce
For the garnish
- 150 gr arugula
- 1 peeled carrot
- 10 gr parsley
- 5 ml 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 and 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 deep-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 10 ml 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 arugula, carrot, parsley, lime juice and salt and mix well.
- You can now place the chicken breast on a bed of rice if preferred and pour the sauce onto it. Enjoy!
