Description
A comforting and satisfying dish featuring crispy breaded chicken served with a rich, flavorful curry sauce over warm rice.
Ingredients
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4 boneless, skinless chicken breasts (about 600 g / 1.3 lb)
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1 teaspoon salt
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½ teaspoon black pepper
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½ cup all-purpose flour (60 g)
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2 large eggs
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1 cup panko breadcrumbs (50 g)
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¾ cup neutral cooking oil (180 ml)
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2 tablespoons vegetable oil
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1 large onion, finely chopped (200 g)
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2 medium carrots, diced (150 g)
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2 cloves garlic, minced
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1 tablespoon grated fresh ginger
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3 tablespoons curry powder
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2 tablespoons all-purpose flour (16 g)
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3 cups chicken stock (720 ml)
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1 tablespoon soy sauce
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1 tablespoon honey or sugar
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Salt to taste
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3 cups cooked rice (about 450 g cooked)
Instructions
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Pound chicken breasts to even thickness and season with salt and pepper.
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Dredge chicken in flour, dip in eggs, then coat with panko breadcrumbs.
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Fry chicken in oil over medium heat for 4–5 minutes per side until golden and cooked through. Set aside.
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In a saucepan, heat vegetable oil and sauté onion and carrots until softened.
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Add garlic and ginger, cooking briefly until fragrant.
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Stir in curry powder and flour, cooking for 1–2 minutes.
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Gradually whisk in chicken stock, then add soy sauce and honey. Simmer until thickened.
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Slice chicken and serve over rice with curry sauce poured on top.
Notes
For best results, serve the chicken immediately to maintain crispiness. The curry sauce can be prepared in advance and reheated gently before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes