Directions
- 1Peel and roughly chop the carrots.
- 2Peel and roughly chop the white onion.
- 3Peel and chop the garlic.
- 4Peel and chop the ginger, it can be a bit smaller.
- 5Add all the chopped vegetables to a pan with a little bit of olive oil and sweat them down until soft.
- 6Add turmeric, curry powder, coconut milk, and water to the pan.
- 7Simmer the mixture for 20 minutes until cooked.
- 8Once everything is soft, blend it until smooth.
- 9Butterfly the chicken breasts in half.
- 10Coat the chicken in flour.
- 11Dip the floured chicken in whisked egg.
- 12Coat the chicken in panko breadcrumbs.
- 13Either air fry the chicken at 200 degrees or fry it in olive oil until it has a nice color.
Ingredients
- 1 carrot, roughly chopped
- 1 onion, roughly diced
- 15 g ginger, chopped
- 6 garlic cloves, roughly chopped
- olive oil
- 1 tsp turmeric
- 3 tbsp curry powder
- 600 g coconut milk
- 400 g water
- 4 chicken breast, butterflied in half
- 200 g flour
- 3 whisked egg
- 200 g panko breadcrumbs
Equipment
panblenderair fryerplates
Tips
- Rougher the chop the better for vegetables, no one's winning any awards.
- You can either air fry the chicken or fry it in olive oil. Air frying at 200 degrees works perfectly.
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