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1. For the sauce, start to soften the onions, garlic and ginger. Then add curry powder, turmeric. Allow to sit on a low to medium heat. Add the flour, cook for 1 minute with the spices. Add the chicken stock slowly, followed by the 100ml coconut milk. Add pinch of sugar, salt and dash of soy sauce.
2. Split chicken fillets in half and coat in flour. Soak each one in egg, then dip into breadcrumbs. Make sure all sides of the chicken are covered, then put into the pan. Cook fillets until golden brown.
3. Strain curry sauce through a sieve, a little bit at a time.
4. Slice the chicken into lengths and plate up next to the rice. Add salad, or wok-fried greens to the plate alongside, then drench in curry sauce. Serve hot and enjoy!