This is my version of the Japanese curry! To coat the chicken I used Panko breadcrumbs, they are quite readily available now however golden breadcrumbs or even crushed up puffed rice cereal will work just as well!
Serves 2 Approx £1.10 per person
Prep time 15 mins Cooking time 25-30 minutes
2 chicken breasts
3 tbsp plain flour
1 beaten egg
4 tbsp panko or golden breadcrumbs (or crushed puffed rice!)
For the sauce:
1 onion, sliced
1 medium carrot, grated
2 cloves garlic,crushed
2 tbsp plain flour
1 tbsp curry powder (medium works best)
1 ½ tbsp soy sauce
500ml chicken stock
1 tsp black pepper
Place the chicken between two pieces of cling film & bash with a rolling pin until they are even thickness.
Put the flour, egg & breadcrumbs into shallow dishes or plates.
Dip each chicken breast first into the flour, then the egg & finally the breadcrumbs. Make sure they are evenly coated.
Place the coated chicken onto a baking tray & put in the fridge to chill for 15 minutes.
Pre-heat the oven to 200C/Fan 180/Gas 6
To make the sauce heat 2 tbsp of oil in a large frying pan over a medium heat. Cook the onion & carrot for 2 minutes then add the garlic. Cook until soft then stir in the flour & curry powder. Keep stirring for about 3 minutes to cook out the flour & avoid that floury taste!
Gradually add the stock stirring well to keep it smooth. Pour in the soy sauce & season with pepper-you are unlikely to need salt as the soy should take care of that.
While the sauce simmers remove the chicken from the fridge & place in the oven for 25 minutes.
Once cooked remove the chicken & cut into slices.
Serve the chicken with the sauce on top & plain rice-& some extra sauce on the side.