Thu, 31 July 2025
Method
- Preheat oven to 200°C (390°F).
- Butterfly or pound chicken breasts to even thickness. Season with salt and pepper.
- Dredge in flour, dip in egg, then coat with panko breadcrumbs. Place on a wire rack or baking sheet. Spray with oil or lightly drizzle.
- Bake for 20–25 minutes, flipping once halfway, until golden and cooked through.
Make the Curry Sauce
- Heat oil in a saucepan. Sauté onion until soft (5 mins).
- Add garlic, ginger, and carrot. Cook for another 2–3 mins.
- Stir in curry powder and turmeric. Cook 1 min. Stir in flour and cook 1 min more.
- Gradually add stock, whisking to avoid lumps. Add soy sauce, honey, and simmer for 10–15 minutes until thickened.
- Blend (optional) for a smooth sauce, or leave chunky. Add garam masala, season with salt and pepper to taste.
Cook the Rice
- Rinse rice until water runs clear. Add to a pot with 2 cups water and a pinch of salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes.
Toss the Salad
- Mix veggies in a bowl.
- Whisk together dressing ingredients.
- Toss together just before serving.
Optional garnish: sliced spring onions, sesame seeds, or pickled ginger.