Serving: 15
This is one of my favorite home recipes easy to do and is a real crowd pleaser.
Sauce Ingredients
3 Onion chopped
4 Whole garlic cloves, peeled
4 Carrots, peeled and chopped
6 tbs Plain flour
4 tsp Madras curry powder
6 cups Chicken stock (chicken stock cubes work for this)
4 tsp Honey
2 tbsp Soy sauce
1 Bay leaf
2 tsp Garam Masala
Instructions
- To make the sauce, heat the oil in a pan.
- Add the chopped onion and garlic and sauté for 2 minutes, then add in the carrots and sweat slowly for 10 minutes with the lid on, stir until softened and has started to caramelize.
- Stir in the flour and curry powder and cook for a minute.
- Slowly pour in the stock until combined.
- Add the honey, soy sauce and bay leaf and bring to the boil.
- Reduce the heat and simmer for 20 minutes, so the sauce thickens but is still of pouring consistency.
- Add the Garam masala, blend and then pass the sauce through a sieve.
Chicken Ingredients
8 Chicken breasts
12 oz Panko crumb
4 Eggs
1 cup Milk
4 oz Plain flour
Instructions
- Lay the chicken breasts flat on the chopping board. Place your hand on top of the chicken and carefully slice through creating two pieces of chicken.
- The next thing you need to do is to bread crumb the chicken. To do this you will need what’s called a pané system. This consists of a tray with seasoned flour, one with an egg and a little milk and a third tray with bread crumbs.
- We pass the chicken through the flour first then the egg wash and lastly the bread crumbs.
- The idea is that the flour will stick to the chicken the egg sticks to the flour and the crumbs stick to the egg wash.
- To cook shallow fry until golden and cooked through. Depending on how thick the chicken is it might need some time in the oven to cook through.
Ingredients
8 Chicken breasts
12 oz Panko crumb
4 Eggs
1 cup Milk
4 oz Plain flour
Instructions
- Lay the chicken breasts flat on the chopping board. Place your hand on top of the chicken and carefully slice through creating two pieces of chicken.
- The next thing you need to do is to bread crumb the chicken. To do this you will need what’s called a pané system. This consists of a tray with seasoned flour, one with an egg and a little milk and a third tray with bread crumbs.
- We pass the chicken through the flour first then the egg wash and lastly the bread crumbs.
- The idea is that the flour will stick to the chicken the egg sticks to the flour and the crumbs stick to the egg wash.
- To cook shallow fry until golden and cooked through. Depending on how thick the chicken is it might need some time in the oven to cook through.
Rice Pilaf Ingredients
4 cups Rice
6 cups Water/stock
1 stick Lemon grass
Method
- Bash the lemon grass with the back of a knife as this help release flavor.
- Once the rice has soaked place into a pot with a tight fitting lid, add the water and the lemon grass and a pinch of salt.
- Place on the lid and slowly cook in the oven @ 340°F for 18 to 25 minutes until the rice is cooked.
- Once cooked give the rice a stir and add another tablespoon of water and give the rice a stir with a wooden spoon then place the lid back on for at least 15 minutes.
- Remove the lemon grass and enjoy.
Notes
This is a classic curry recipe, if you don’t have time to bread crumb the chicken you could broil it and chop it into the curry sauce.
The rice recipe works with most quality rice, baking it in the oven might seem strange but it is the best way of cooking it as it cooks brilliantly because it has 360 degree heat and it is not being stirred.
The sauce can be used as a regular curry and be made into a number of different types of dishes.
The sauce freezes really well in Ziploc bags.
