For the sauce:
- 1 tbsp groundnut or vegetable oil,
- 1 onion, peeled and chopped
- 5 whole garlic cloves, peeled
- 2 carrots, peeled and chopped
- 2 tbsp plain flour
- 1 tbsp medium curry powder
- 600 ml chicken stock
- 2 tsp honey
- 1 tbsp soy sauce
- 1 bay leaf
- 1/2 tsp garam masala
For the chicken:
- 50 g flour, mixed with lots of salt and pepper
- 1 egg, beaten lightly
- 100g Japanese panko breadcrumbs
- 4 chicken breasts, boneless and skinless
- Groundnut or vegetable oil, to fry the chickens in
- Rice and salad, to serve
Preparation: 10 minutes chopping
Cooking time: 45 minutes
- Heat the oil in a pan and fry the onions and garlic for 2 minutes.
- Add the carrots and fry slowly for 10 minutes until softened and starting to caramelise, stirring occasionally.
- Stir in the flour and curry powder and cook for 1 minute.
- Take the pan off the heat and gradually pour in the stock until combined.
- Add the honey, soy sauce and bay leaf. Bring to the boil, then reduce the heat and simmer for 30 minutes so the sauce thickens. At the end add the garam masala and if preferred, sieve.
- Meanwhile prepare the chicken breasts:
Lay the flour, egg and breadcrumbs on separate plates.
- Coat the breasts in the flour, dip into the egg and roll in the breadcrumbs.
- Heat as much oil in a frying pan that comes about halfway up the meat and fry the breaded chicken breasts for 5 minutes on each side, or until golden and cooked through.
- Remove from the pan with a slotted spoon and leave to drain on kitchen paper.
- Slice diagonally and serve with the sauce drizzled over, white rice and salad.
Original recipe is from The Independent.