Nutrition balance score
Good
Glycemic Index
64
Moderate
Glycemic Load
81
High
Nutrition per serving
Calories1072 kcal (54%)
Total Fat43.3 g (62%)
Carbs125.6 g (48%)
Sugars16.6 g (18%)
Protein41.6 g (83%)
Sodium4132.7 mg (207%)
Fiber14.5 g (52%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 Tbspvegetable oil
+ more for frying
1onion
roughly chopped
3carrots
medium, roughly chopped
4potatoes
medium, roughly chopped
800mlveggie stock
more if needed
1 packetgolden curry block
mild
For The Chicken
1chicken breast
butterflied
all-purpose flour
for breading
1egg
beaten
panko breadcrumbs
for breading
salt
to taste
For Serving
Instructions
Step 1
First, to make the curry, heat a dutch oven over medium heat and coat the bottom with oil.
Step 2
Add the carrots and onions with a pinch of salt and cook for 4-5 minutes until the veggies are slightly softened.
Step 3
Add the potatoes and give everything a stir for a minute.
Step 4
Top with the vegetable stock and simmer, covered, for 15 minutes, until the potatoes are tender.
Step 5
Add about 4 squares of the curry mixture and stir for 3-4 minutes until fully thickened. Control the thickness by adding more water if necessary.
For the chicken
Step 6
Butterfly the chicken breast and divide it into 2 even pieces.
Step 7
Season the chicken with salt on both sides.
Step 8
Bread the chicken by first coating in flour, then in the beaten egg, and lastly in the panko breadcrumbs. make sure the chicken si well covered.
Step 9
Fry the chicken in 180C oil until golden brown and crispy, for about 6 minutes, flipping occasionally. We're looking for a semi-deep fry where the chicken is fully submerged but in a shallow way.
Step 10
Remove the chicken and let it rest. Chop it in bite-sized pieces when cool enough to handle.
To serve
Step 11
Scoop the curry on top of some steamed white rice.
Step 12
Add the sliced chicken on top.
Step 13
Finish with spring onions and pickles and enjoy while hot.
Notes
75 liked
1 disliked
Delicious
Go-to
Easy
Makes leftovers
Crispy
Substituted curry blocks with Garam Masala, Turmeric, Cumin and cornstarch.
Air fried chicken
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