Method
Ingredients
Ingredients
For the rice
- 120g Tilda Jasmine Rice
- Sachet of Tilda Sushi Rice seasoning (included in Tilda Sushi Rice pack)
- 300ml water
For the curry
- 3-4 tbsp sunflower oil
- 100g onion, dices
- 3 cloves garlic, minced
- 1 tbsp flour
- ½ tbsp curry powder
- ½ tbsp turmeric
- ½ tbsp brown sugar
- 2 tbsp soy sauce
- 250 ml chicken stock
For the chicken
- 2 Skinless chicken breasts
- 4 tbsp Flour
- 1 egg
- 50g panko breadcrumbs
- Salt and pepper to taste
- Oil for frying
Method
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Add rice and water to a pan and cook according to packet instructions.
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Meanwhile add oil to another pan over a medium heat. Cook until onions have softened (for around 5-7 mins)
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Next add the garlic and flour and stir for 1 min.
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Then add the curry powder, turmeric, brown sugar, soy sauce and chicken stock.
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Stir for a few mins until well combined and then lower the heat. Cook for another 10 mins.
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Once cooked, use a handheld blender to blend the curry until smooth and creamy.
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While the curry is cooking, coat the chicken breast in flour, then egg, then panko breadcrumbs. Shallow fry on medium to high heat until cooked through and golden (for around 4-5mins).
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Slice chicken, pour over curry and serve with rice.
