When I was a little girl, one of my favourite books was about
two children who discovered a magical tree that led to different strange lands
(it was called ‘The Faraway Tree’ if anyone is interested!). One of the
chapters that I read time and time again was the one about ‘the Land of
Eat-what-you-want’! You entered the land armed with cutlery so that you could
scoop jelly out of flowers and eat ice cream of absolutely any flavour you
could dream up. That’s the sort of cool place it was.
I have no idea how many ingredients were in the curry sauce I
ate at the show, but I really wanted to keep mine as fuss-free as possible. So
all I put in it was garlic, onion, ginger, curry powder mixed with flour, a bit
of soy sauce and chicken stock and a smidge of honey. After letting the sauce
simmer and reduce for a bit, you then blend it to make it smooth.
Ingredients
For the chicken
- 1/4 cup flour seasoned with plenty of salt & pepper
- 1 egg beaten
- 3 ounces Japanese panko breadcrumbs*
- 4 large -ish skinless boneless chicken thighs
- 2-3 tablespoons oil for frying
For the curry sauce
- 1 onion chopped
- 2 garlic cloves chopped finely or crushed
- a thumb-width size piece of ginger peeled & chopped finely
- 1 tablespoon plain flour mixed with 1 tablespoon mild or medium curry powder
- 1 1/2 cups chicken stock
- 1/2 tablespoon soy sauce
- 1 teaspoon honey or brown sugar if you don’t have honey
To serve
- boiled rice
- crispy lettuce leaves optional
Instructions
- Put the flour, egg and breadcrumbs in three separate bowls. Roll each chicken thigh first in the flour, then in the egg and finally in the breadcrumbs. Place on a plate, cover and refrigerate while you start making the curry sauce.
- Preheat the oven to 180C/355F. Then add a splash of oil to a medium saucepan and cook the onion, garlic & ginger for a couple of minutes until softened. Add the flour and curry powder to the pan and cook for another couple of minutes or so while stirring continuously.
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full recipe : scrummylane.com
