Method
Make it happen
- 01
Soften the sliced onion and diced carrots in the oil over a medium heat for 9 minutes, then stir in crushed garlic for 30 seconds.
- 02
Sprinkle in flour and curry powder and stir for 1 minute; slowly add stock while stirring until smooth, then add soy sauce and honey and simmer the sauce for 10 minutes.
- 03
Coat chicken cutlets in flour, dip in beaten egg and press into panko breadcrumbs; cook in extra oil in a frying pan over medium heat, about 5–7 minutes per side.
- 04
Check the chicken is fully cooked (75°C at the thickest point), then slice and serve over the rice with the hot homemade curry sauce.
- 05
Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.
- 06
Taste, adjust the seasoning and spoon the hot curry over the rice to serve.