Fri, 1 March 2024
INGREDIENTS:
2 chicken fillets (I like to use chicken thigh fillets)
3 tbsp of plain flour, seasoned with some salt and pepper
1 egg, beaten
100g of panko breadcrumbs
500ml of oil for shallow frying
For The Curry Sauce:
1 small onion diced
1 carrot diced
55g/2 small cubes of Japanese Curry Block
500ml of cold water
1 tbsp of Worcestershire sauce
½ tbsp of tomato purée
Finely chopped spring onion (optional garnish)
Finely chopped red chilli (optional garnish)
METHOD:
1). To make the curry sauce, heat 2 tbsp of oil in a medium sized non-stick pot. Add the diced
onion and carrot. Stir-fry for 4 mins.
2). Add the water and the curry block into the pot, along with the Worcestershire sauce and
tomato purée. Slowly simmer for 5 mins, or until the carrot is tender. Set the sauce aside.
3). To prepare the chicken fillets, coat both sides of the chicken with flour, dip into the egg and
then finely coat both sides with panko breadcrumbs. Shallow fry in hot oil for approx. 8-10 mins.
4). Slice the cooked chicken fillets and serve it with Japanese rice, the curry sauce and garnish
with some chopped spring onion and red chilli.
Thu, 4 September 2025
Chef: Edward Hayden
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