Add oil into a pot and heat over medium high heat.
Add onion and sauté for a few minutes or until the onion becomes translucent and edges start getting slightly burnt.
Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of the vegetables starts getting cooked.
Add water and turn the heat up to bring it to a boil. Then reduce the heat to medium low and simmer for about 7 minutes or until the vegetables are nearly cooked through (note 3).
Break the curry roux cake into small blocks along the lines and add them into the pot. Stir gently to blend the curry roux.
Place a lid on and cook over low heat for about 10 minutes or until the curry roux is completely dissolved. Stir occasionally.
Check the consistency of the sauce. It should be like béchamel sauce. If too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well.
Heat the oil in a suitable pot til its at appropriate frying temperature.
Trim the chicken breasts of any excess fat and slice in half to make chicken cutlets
Cover the chicken with baking paper and flatten with a meat tenderiser or rolling pin until the the cutlet is thin and the same thickness all over
Place the egg in a bowl and give it a quick whisk, and pour the flour and panko crumbs onto separate plates. Bread the chick cutlets by first covering them in flour, then the egg mixture and finally the panko crumbs.
One at a time: gently place the breaded chicken into the hot oil and fry until the cutlet is appropriately browned and the chicken cooked through.
Cut the chicken horizontally into 2cm wide strips and serve on top of the curry, next to boiled white rice.
Ingredients
Directions
Add oil into a pot and heat over medium high heat.
Add onion and sauté for a few minutes or until the onion becomes translucent and edges start getting slightly burnt.
Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of the vegetables starts getting cooked.
Add water and turn the heat up to bring it to a boil. Then reduce the heat to medium low and simmer for about 7 minutes or until the vegetables are nearly cooked through (note 3).
Break the curry roux cake into small blocks along the lines and add them into the pot. Stir gently to blend the curry roux.
Place a lid on and cook over low heat for about 10 minutes or until the curry roux is completely dissolved. Stir occasionally.
Check the consistency of the sauce. It should be like béchamel sauce. If too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well.
Heat the oil in a suitable pot til its at appropriate frying temperature.
Trim the chicken breasts of any excess fat and slice in half to make chicken cutlets
Cover the chicken with baking paper and flatten with a meat tenderiser or rolling pin until the the cutlet is thin and the same thickness all over
Place the egg in a bowl and give it a quick whisk, and pour the flour and panko crumbs onto separate plates. Bread the chick cutlets by first covering them in flour, then the egg mixture and finally the panko crumbs.
One at a time: gently place the breaded chicken into the hot oil and fry until the cutlet is appropriately browned and the chicken cooked through.
Cut the chicken horizontally into 2cm wide strips and serve on top of the curry, next to boiled white rice.
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