This yummy curry has been made super popular by restaurants such as Wasabi and Wagamama's. With its fried chickeny goodness and mild curry sauce its an ever popular dish here in the UK. And better yet its so easy to make at home!
If you can't read my scrawl here is what your are going to need:
- 1 TBSP of Vegetable Oil
- 1 Onion, peeled and chopped
- 5 whole Garlic gloves, peeled
- 2 Carrots, peeled and chopped
- 2 TBSP of Plain Flour
- 1 TBSP of Medium Curry Powder
- 600ml of Chicken Stock
- 2 TSP of Honey
- 1 TBSP of Soy Sauce
- 1 Bay Leaf
- 1/2 TSP of Garam Masala
- Salt and Pepper
- 4 Chicken Breasts
- 100g of Flour seasoned well
- 1 Egg, beaten
- 120g of Cornflakes, crushed
- Vegetable Oil to shallow fry
Start by peeling and chopping up your onion. Then peel your garlic. Heat your oil in a pan, then add in your onions and garlic, and saute for a few minutes.
Then peel and chop up your carrots and add them in. Place the lid on top of your pan and allow to sweat for 10 minutes. You want your vegetables to begin to soften.
Measure out your flour and curry powder then add those in to the vegetables and stir in, allowing to cook for a minute.
Slowly add in your chicken stock, be sure to stir as you go to combine it with the flour and curry powder. Next add in your honey, soy and bay leaf and give it a little stir. Bring to the boil and then reduce the heat and allow to simmer and thicken for about 20 minutes.
Now you want to add in your salt & pepper and Garam Masala powder. Give it a good stir.
Then take it off the heat, remove the bay leaf and using a stick blender if you have one, blend everything together to get rid of all of the lumps. You'll end up with a nice soup like consistency. Place it back on a low heat just to keep warm .
Next up, preparing the chicken. You want to lay out on a plate, your seasoned flour, then in separate bowls the crushed cornflakes and whisked egg.
Start by rolling around your chicken breasts in the flour until well coated. Then dip them in to your bowl of egg making sure it is all well covered. Finally you want to place them in to your corn flakes and cover up the chicken as much as you can with the cornflakes.
Then in a frying pan you want to heat up your vegetable oil. I put in enough to completely cover the bottom and then a little extra.
What I like to do, as this helps to cook the chicken through thoroughly, is slice through it, but not all the way through, so that as it is cooking you can see whether it is still pink or not. Through out cooking you want to flip your chicken to cook both sides.
Once cooked slice all the way through and serve on a bed of sticky rice and cover with your curry sauce.
Hope you enjoy this recipe and definitely give it ago. The cornflakes give the chicken a really nice crunch but if you prefer you can use bread crumbs instead!
Have a great day guys!