BY CHEF SUBHAJIT SADHUKHAN
PUNE CITY CENTRE, AN ING HOTEL
Serving for: 04 Persons
Prep Time: 20 mins
Cooking Time: 30 mins
100g tempura flour, seasoned with salt and white pepper.
1 free-range egg, lightly beaten.
200g Japanese panko breadcrumbs
4 boneless chicken breasts
100ml groundnut or vegetable oil steamed rice and salad to serve.
250gm Japanese sticky rice
For the curry sauce:
1 tbsp groundnut or vegetable oil
1 onion, peeled and chopped.
5 whole garlic cloves, peeled.
2 carrots, peeled and chopped.
2 tbsp plain flour
1 tbsp madras curry powder
600ml chicken stock / Dashi soup stock
1 tbsp light soy sauce
1 bay leaf
1/2 tsp garam masala (homemade)
- To make the sauce, heat the oil in a small pan. Add the onion and garlic and sauté for 2 minutes, then throw in the carrots and cook slowly for 10 minutes with the lid on, giving the odd stir occasionally. You want to sweat the vegetables until softened and starting to caramelize.
- Stir in the flour and curry powder and cook for a minute. Slowly pour in the stock bit by bit until combined (do this gradually to avoid getting lumps). Add the honey, soy sauce and bay leaf and bring to the boil, then reduce the heat to a slow simmer and cook for 20 minutes. The sauce will have thickened and taken on all the flavors, although you still need it to have a pouring consistency. Add the garam masala, then pass the sauce through a sieve. (Some people might like a chunky sauce, so feel free not to strain it, but I prefer it nice and smooth.)
- Now prepare the chicken. Lay the seasoned flour, egg and breadcrumbs on separate plates. Coat the chicken in the flour, then dip into the egg and finally into the breadcrumbs.
- Heat the oil in a frying pan and fry the breaded chicken breasts for 5 minutes on each side, or until golden and cooked through. Remove from the pan with a slotted spoon and leave to drain on kitchen paper. Slice the chicken diagonally and serve with the sauce drizzled over, steamed rice and salad.