INGREDIENTS
1 onion (diced)
2 clove garlic (crushed)
1 chunk ginger (chopped)
1 pinch chilli flakes
1 tbsp mild curry powder
1 tbsp plain flour
250 ml chicken stock
1 drizzle honey
1 splash soy sauce
100 g basmati rice
2 chicken breasts
1 egg (beaten)
1 handful plain flour
1 handful breadcrumbs
2 spring onions (sliced)
1 handful mixed shredded salad

STEP 1 fry onion, garlic & spices

fry the onion, garlic, ginger and chilli flakes in a shot of oil for a few minutes to soften. spoon the flour and curry powder into the pan and stir for a minute.

STEP 2 add the liquids

gradually pour in the chicken stock as you stir, then add the honey and soy.

STEP 3 blend the sauce

simmer for 10 minutes, then blend with a stick blender for smooth consistency.

STEP 4 cook the rice

heat a pan of salted water to the boil and dump the rice into the boiling water, stir and simmer for 10 minutes until cooked.

STEP 5 butterfly the chicken

slice into each chicken breast and open like a book into a thinner butterfly shape.

STEP 6 breadcrumb the chicken

season the chicken breasts with salt and pepper, then dip into the flour, then beaten egg mixture and finally the breadcrumbs.

STEP 7 fry the chicken

fry the chicken breasts for 3-4 minutes on each side in a generous glug of oil in a pan over a gentle heat until golden brown and cooked right through.

STEP 8 finish up and serve!

drain the rice and serve in a mound on the plate. cut the chicken breast into strips, double checking that it’s cooked through, then place on the rice, spoon over the sauce and sprinkle with the spring onions. Serves 2

Recipe from SortedFood