Take your boned and skinned chicken and roll it in the flour, dip it into the egg and then roll in the breadcrumbs. The egg and breadcrumbs can be repeated if you want it extra crispy. Put into the fridge to set a little while you get on with the sauce.
Add all the vegetables into a pan and cover with the water or stock. Bring to the boil until the vegetables are cooked, then add your broken up curry roux blocks and stir until you have a delicious curry sauce. If it’s a little too thick, add a little water, a little too thin, reduce it down by cooking it longer. Allow to cool while you get on with the chicken.
Heat up an inch of oil in a frying pan, add the breaded chicken and shallow fry until browned and crispy, about three to four minutes on each side. Pull out and drain on kitchen paper and reheat your sauce for serving.
To serve, have some japanese rice, a good amount of finely sliced raw chinese cabbage and the chicken cut up and slathered with the curry sauce.
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|Serving Size: 1 Serving (669g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 219 (20%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||32 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 155.9mg||48 %|
|Sodium 154.4mg||5 %|
|Potassium 1386mg||36 %|
|Total Carbohydrate 195.6g||58 %|
|Dietary Fiber 25.1g||101 %|
|Sugars, other 170.5g|
|Protein 37.7g||54 %|
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Calories per serving: 1096
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