This week crispy breaded chicken gets a zesty makeover with some coconut potato and curry sauce.
Ingredients
Serves 4
For the coconut curry sauce:
- 1 tbsp oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 carrot, thinly sliced
- 2 cm ginger, peeled and grated
- 1 red chilli, sliced deseeded
- 2 tbsp mild curry powder
- 1-2 tsp ground turmeric
- 400 ml coconut milk
- 100ml vegetable stock
- 1 tsp honey
- 1 lime, juice and zest
- 300g baby potatoes, diced and boiled
For the breaded chicken
- 2 skinless chicken breasts
- 50g plain flour
- 2 egg, lightly beaten
- 100g breadcrumbs
- Oil spray
To serve:
- 1 pickled cucumber, cut into ribbons
- 80g salad leaves
- 4 tbsp coriander leaves
- 1 lime, cut into wedges
Method
- First, make the curry sauce. Heat one tbsp of oil in a saucepan, sauté the onions, garlic and carrots until soft and lightly caramelised or for about 5-6 minutes. Add the ginger, chilli and cook for another 30 seconds.
- Stir in the curry powder and turmeric. pour in the coconut milk, stock and honey and season well. Cover and simmer over a low heat for 5 - 8 minutes, add the baby potatoes and let warm up gently.
- Meanwhile, flatten the chicken filet to a thin enough layer to quickly and evenly cook later on. Then, 3 three bowls respectively, add the flour with some seasoning in the first bowl. In the second, the beaten eggs, and in the third bowl, place the breadcrumbs.
- Dip the chicken pieces in the flour mixture, then the egg and in the breadcrumbs, turning until well coated.
- Place in the air fryer. Spray with oil and cook for 12-16 minutes until cooked through (depending on the sizes of the chicken pieces.)
- Place the breaded chicken and drizzle over some potato curry and coconut sauce. Serve with pickled cucumber, extra fresh herbs and lime wedges.
