[inspired by Wagamama]
- cooked white rice to serve (about 2 cups uncooked rice)
for breaded chicken
- 4 pieces of chicken breast (sliced)
- 1 large egg (lightly beaten)
- about 1 cup of fine breadcrumbs
- 30 g unsalted butter or some oil for frying chicken
- ½ tsp sea salt
for curry sauce
[adapted from The Independent]
- 1 onion (finely chopped)
- ½ garlic head – about 5 – 6 cloves (finely chopped)
- 1 tbs oli for frying
- 2 – 3 carrots (finely chopped)
- 2 tbs plain flour
- 1 tbs mild/medium curry powder
- 1½ chicken cubes (10 g each) dissolved in 2½ cups of boiling water (about 600 ml)
- 1 tbs clear honey
- 1 tbs soy sauce
- 1 – 2 bay leaves
- ½ tsp garam masala powder
- small baking tray
- baking paper
- non stick frying pan
- pot with lid to prepare sauce
- hand blender
- To prepare sauce fry on oil onion and garlic for couple of minutes, add carrots and fry a while longer until they are starting to caramelize.
- Reduce fire, cover with lid and simmer until carrots are soft.
- Then add flour, curry powder, chicken cubes dissolved in water, honey, soy sauce, bay leaves and bring to boil.
- Cook uncovered, until sauce is thick but still have some liquid in it, for about 20 minutes.
- In meantime start cooking rice and preparing chicken.
- To prepare breaded chicken, season it with salt, combine with egg, deep in breadcrumbs and fry in two or three portions on both sides for couple of seconds, only until golden.
- Move to the baking tray lined with baking paper. Bake in the oven preheated to 200°C (392°F) for about 15 minutes.
- To finish the curry sauce remove it from fire, add garam masala powder and blend, using hand blender until smooth.
- Serve chicken to the plates with rice on a side topped with curry sauce and some salad.
Serves 4 people.
Originally chicken was breaded, deep fried and then sliced.
Originally curry was served with some mixed leaves and pickle salad. I served it with Sweet & Sour Salad with Beets and Peppers.
Prepared my way chicken taste great on it’s own without the curry sauce, with some baby potatoes and salad on a side, my family love it. It is great also for lunchboxes.
I will be still trying different versions of curry sauce so stay tuned. It tasted great but the sauce from Wagamama I had a while ago, together with Joanna & Giuseppe, seemed more creamy than the one I prepared.