Friday - - Food -

Serves 6 1 kg skin­less chicken breast fil­lets 1 tsp gar­lic paste ½ tsp ginger paste 1 tsp green chilli paste ½ tsp salt ½ cup plain flour 2 eggs, beaten 1 packet panko bread­crumbs FOR THE CURRY SAUCE 1 tbsp oil 2 onions, sliced 2 medium car­rots, grated 1 tsp gar­lic paste 2 tbsp plain flour 4 tsp curry pow­der ½ litre chicken stock 2 tsp honey 4 tsp soy sauce 1 bay leaf 1 tsp garam masala Oil, for fry­ing Steamed rice, to serve Pre­heat oven to 180C. Rub the gar­lic, ginger, chilli and salt and rub all over the chicken and trans­fer to a roast­ing tin. Cover with foil and bake for 30 min­utes, while you make the sauce. Place the onions and gar­lic in a medium saucepan set over a high heat. Sauté un­til soft. Add the car­rots and cover with a lid. Re­duce the heat and cook for 10 to 12 min­utes, stir­ring oc­ca­sion­ally. Add the flour and curry pow­der, and stir un­til slightly thick­ened. Grad­u­ally add the chicken stock and stir un­til com­bined. Stir in the honey, soy sauce and add the bay leaf. Cover the pan and al­low to sim­mer for around 20 min­utes un­til thick­ened and saucy, then re­move the bay leaf and pour the mix­ture into a blender. Pulse un­til smooth. Add the garam masala and stir into the sauce. Set aside and keep warm. Heat the oil in a fry­ing pan. Place the flour, egg and panko bread­crumbs in three sep­a­rate bowls. Re­move the chicken fil­lets from the oven and al­low to cool un­til you are able to han­dle them. Coat the chicken in the flour, then coat in the beaten egg and fi­nally coat with panko, press­ing into the crumbs so that they stick to the fil­lets. Fry the chicken un­til golden brown. Serve the fried chicken on a bed of steamed rice and top with the katsu sauce.

Nemo cut­lery set Dh230, and mini serv­ing pan Dh185both­WMF Bowls (set of 4) Dh45, Ma­son Cash Pa­cific splash plates Dh40 each, Royal Doul­ton

My kids love this dish. Don’t be alarmed by the use of green chilli paste – it has all the flavour of chill­ies, mi­nus the spice fac­tor

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