Ingredients
Sauce
- 2 tbsp butter
- 2 garlic clove chopped
- 1 small onion chopped
- 3 Granny Smith apples peeled, cored and diced
- 500 ml boiling water
- 2 bananas sliced
- 2 tbsp honey
- 1 tbsp turmeric
- 0.5 tsp hot Madras curry powder
- 2 tbsp tomato ketchup
- 450 ml Chicken Stock
- 1 tbsp salt
- 1 tbsp ground black pepper or to taste
- 2 tsp cornflour
For the chicken
- 4 Chicken breasts skins removed and boneless - 150g each
- 200 g plain flour
- 4 eggs beaten
- 300 g breadcrumbs ideally Panko breadcrumb
- 500 ml groundnut oil
Servings:
Instructions
- First make the sauce. Heat a large pan over high heat and melt the butter. Saute the garlic and onions then add the apples, the boiling water, bananas, honey, turmeric, Madras powder and ketchup Bring the sauce to the boil and add the chicken stock, water, blended cornflour, salt and pepper. Cook for 20 minutes, stirring occasionally.
- Strain the sauce through a sieve into a bowl, discarding any solids. Cover with foil and keep warm in the oven (you can reheat in a small pan to make sure it is piping hot before serving).
- Make some slits in the chicken breasts to endure that the heat will get through. Coat the breasts in plain flour and shake off any excess Dip the breasts in to the beaten egg, then coat evenly with the breadcrumbs.
- Heat a wok over a high heat and add the ground nut oil. Deep fry the chicken breasts for 5-6 minutes (depending on size) until golden brown. You may need to work in batches; keep them warm on a plate covered with foil in the oven until all the pieces are cooked.
- Serve the chicken with the curry sauce, steamed rice or udon noodles or heat some butter and garlic in a pan, add some cooked potatoes and carrots and add the sauce together and heat through.
Recipe Notes
Source: Open Source Food
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