The curry here comes in the form of a pour-over sauce, and is our take on the traditional Japanese version.

Andrew: Don’t however think of the traditional Friday Night post-pub chips and curry sauce combo.

Dawn: Speak for yourself! 

Andrew: I have heard it is very popular in some parts of the UK! 

Dawn: Not around here! Meanwhile we have hungry readers!

Ingredients

Serves 4

For the Curry Sauce

2 tbsp sunflower oil

2 onions, sliced

5 garlic cloves, chopped

2 medium carrots, sliced

2 tbsp plain flour

2  tsp cumin

2 tsp coriander

600ml chicken stock

2  tsp honey

4 tsp soy sauce

1 bay leaf

1  tsp garam masala

For the breaded chicken

4 chicken breast fillets, pounded to 1cm thickness

Salt and pepper to taste

2 tbsp plain flour

1 egg, beaten

100g fine breadcrumbs or panko breadcrumbs

Splash of vegetable oil for frying

Dawn: Panko breadcrumbs? Do tell!

Andrew: These are found in traditional Japanese delicatessens, and can be a little pricy, but homemade breadcrumbs can be just as good, especially if made with very stale bread, or if the breadcrumbs are toasted so they become very crispy. 

Method

• For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened.
• Stir in carrots and cook over low heat for 10 to 12 minutes.
• Add flour and curry powder; cook for 1 minute.
• Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
• Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala.
• Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.
• For the chicken: Season both sides of chicken breasts with salt and pepper.
• Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
• Heat oil in large frying pan over medium-high heat.
• Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side.
• Once cooked, place on kitchen paper to absorb excess oil.
• Pour curry sauce over chicken, serve with white rice and enjoy!

Dawn: I like the sound of that!

Andrew: It may be helpful to make batches of the sauce beforehand. The chicken and rice can be prepared when you need it, and the sauce can be heated through before pouring over.

Dawn: Delicious for a family, and adaptable for larger groups too!

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