Nutrition balance score
Good
Glycemic Index
64
Moderate
Glycemic Load
65
High
Nutrition per serving
Calories1117.8 kcal (56%)
Total Fat49 g (70%)
Carbs100.8 g (39%)
Sugars14.5 g (16%)
Protein67.6 g (135%)
Sodium836.2 mg (42%)
Fiber7.4 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 Tbspvegetable oil
1carrot
roughly diced
1onion
roughly diced
1.5 inchesginger
peeled and thinly sliced
2garlic cloves
thickly sliced
1 tspturmeric
1 ½ Tbspmedium curry powder
1 Tbspplain flour
250mlstock
150mlcoconut milk
0.5juice of lime
1 Tbsplight soy sauce
2 tsphoney
2chicken breasts
100gseasoned flour
1eggs
beaten
100gpanko breadcrumbs
Instructions
Step 1
1. In a large sauce pan over a medium heat, with a drizzle of oil, take the onion, carrot, ginger garlic and soften for 10 minutes.
Step 2
2. Add tumeric, curry powder, flour and mix. Cook for a minute.
Step 3
3. Add the stock gradually whilst stirring. Pour In coconut milk, mix and simmer gently for 20 minutes.
Step 4
5. Add a squeeze of lime, soy, honey and blend until smooth.
Step 5
6. Meanwhile flatten the chicken breasts to an even thickness.
Step 6
7. Coat in seasoned flour, then egg and breadcrumbs. Dip back in the egg and then the breadcrumbs for a double coat for extra crisp.
Step 7
8. Oil the air fryer, preheat to 180c. Add the chicken, spray liberally with oil and cook for 10 minutes. (If you don’t have an air fryer, shallow fry in an inch of oil at 180c for 4 mins per side).
Step 8
9. Turn, spray with oil and cook for a further 5 minutes or until golden, crisp and cooked through. If the crisp isn’t coming, whack up the heat for a few minutes. Season with salt. Reheat your curry sauce if you need to.
Step 9
10. Slice, plate with rice, pickled cucumber and onion. Pour over the sauce and enjoy!
Notes
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