On Thursday evening we had our friend Mat over for dinner. I was in the mood for some sort of stir-fry but couldn’t quite decide what. In the end this crept into my mind – it’s not exactly a stir-fry in the classic sense but it fitted the bill nicely! Last Thursday Fig and I went out to Wagamama and I had this dish then. I’ve only cooked it once before so it was a bit of a challenge.
On reflection I probably should’ve done some steamed or stir-fried vegetables to go with it but the chicken and the rice we’re very tasty.
This recipe serves 4 – I’ve kept the amounts for the sauce the same and just cooked 3 chicken breasts rather than 4.
100g flour, seasoned with lots of salt and pepper
1 egg, beaten lightly
200g Japanese panko breadcrumbs
4 boneless chicken breasts
100ml groundnut or vegetable oil
For the curry sauce:
1 tablespoon groundnut or vegetable oil
1 red onion, peeled and chopped
5 whole garlic cloves, peeled
2 carrots, peeled and chopped
2 tablespoons of plain flour
1 tablespoon of medium curry powder
600ml of chicken stock
2 teaspoons of honey
1 tablespoon of soy sauce
1 bay leaf
Half a teaspoon garam masala
The chicken breasts were quite thick but I beat them with a rolling pin to thin them a little so that they would cook more quickly.
Start the sauce by heating the oil in a medium saucepan.
Add the onion and garlic and sauté for 2 minutes.
Throw in the carrots and sweat slowly for 10 minutes with the lid on, stirring occasionally, until softened and starting to caramelise.
Stir in the flour and curry powder and cook for a minute.
Slowly pour in the stock until combined. Do this gradually to avoid getting lumps.
Add the honey, soy sauce and bay leaf and bring to the boil. Then reduce the heat and simmer for 20 minutes, so the sauce thickens but is still of pouring consistency.
Add the garam masala.
I then sieved the sauce into a jug to remove the chunky bits, however I retained the chunky bits and stirred a spoonful or two of them back in to make the sauce a bit more interesting.
I then returned the sauce to the saucepan, popped a lid on to keep it warm and started to prepare the chicken.
Set out three plates, one with seasoned flour, one with egg and the final one with Panko breadcrumbs. Coat the chicken in the flour, then dip into the egg and finally into the breadcrumbs.
Heat some vegetable oil in a frying pan and fry the breaded chicken breasts for 5 minutes on each side, or until golden and cooked through.
Remove from the pan and drain on a bit of kitchen roll.
Slice the chicken diagonally on and serve on top of some steamed rice, with the sauce drizzled over.
This is a lovely recipe – the chicken is succulent and the breadcrumb coating crunchy and the curry sauce is very tasty. Probably needs some vegetables with it!