Ingredients
- 1tbs coconut oil
- 2 cloves garlic, sliced
- 1 onion, finely diced
- 3 chicken breasts, butterflied open and flattened
- 1 thumb-sized piece ginger, finely chopped
- 1 yellow or red pepper, chopped
- 1 eating apple, peeled, cored and chopped
- 1 medium carrot, peeled and chopped
- 2tbs curry powder
- 300ml stock or water
- 1 x 160ml tin coconut milk
- 1tbs soy sauce
- 2tbs tomato puree
- 2tbs chopped fresh coriander
- 2 eggs, whisked with 2tbs water
- 200g plain flour
- 250g panko breadcrumbs
- 150ml vegetable oil or sunflower oil for frying
- TO SERVE
- Plain boiled rice
1 Melt the coconut oil in a medium-sized heavy-based pan. Add the onion, garlic and ginger. Sauté until the onion is soft. Add the pepper, carrot and apple. Place the lid on and leave to cook for a few minutes before adding the curry powder. Stir to coat everything well and toast the spices a little. Add the stock and coconut milk and simmer for 10 minutes until the carrot is cooked.
2 Add the soy sauce, tomato purée and coriander.
3 Remove the curry from the heat and allow to cool a little. Blitz the curry until smooth using a hand-held blender or use a food processor.
4 Pour the smooth curry sauce back into the pan, keep it warm and set aside.
5 Get three shallow bowls and place the flour in one, beaten egg in the other and breadcrumbs in the last.
6 Heat the oil in a wide frying pan. Dip the chicken into the flour, egg, breadcrumbs and then cook in the oil for about three to four minutes on each side, until cooked through.
7 Serve the chicken while it is still piping hot, with the rice and curry sauce.
