The image I’ve used for this is the curry sauce from this recipe but using a crispy fried chicken rather than chicken breast. To make this you just need to fry your chicken pieces in oil after coating in egg and cornflour.
Ingredients (serves four)
- 2 large white onions (one for the curry and one to put into the sauce)
- 2 tbsp of olive oil
- 4 chicken breasts cut into chunks
- 3tbsp ground ginger
- 4 cloves of garlic (minced)
- 2 tbsp of curry powder
- 3tbsp plain flour
- 1tbsp turmeric
- 800ml chicken stock
- An apple that has been peeled and grated
- 5tbsp coconut milk
- 2tbsp soy sauce
- 2 tbsp honey
- White rice to serve
- Chopped spring onion to serve (optional)
- Chopped red chillis to serve (optional)
Method
- Chop one of the onions into large slices and fry in some oil until soft.
- Add the chicken to the onions and fry until cooked through (keep on a low heat to keep warm whilst you make the sauce, add a little water if it starts to stick to the pan)
- Blitz the second onion (dice it first) with the ginger and garlic. You can grate these if you don’t have a food processor).
- In a separate pan from the chicken, fry the onion mixture for a few minutes in a little oil.
- Add the flour and curry powder to the onion mixture and cook out for around 2 minutes.
- Stir in the turmeric.
- Add the chicken stock to the roux a little at a time, continually mixing until it’s all incorporated.
- Add the grated apple to the curry sauce and cook on a low simmer until it’s thickened.
- If you’d like the sauce thicker you can always add some cornflour mixed with a little bit of water.
- Add the coconut milk, soy sauce and honey.
- Pour the curry sauce over the chicken and onions and stir so that everything mixes together well, simmer for a few minutes.
- Serve the curry on top of some white rice with some spring onion and chopped chillis as a garnish!
Meg Reads 