In a well-known chain of asian restaurants I always order the vegetable version of this and wanted to try it home. OMG this was so much better. I combined 3 recipes I found online taking all the best bits to create this beautiful version. It is sweet from the carrots and onion, tangy from the ginger and flavoursome from the spices. Panko breadcrumbs  are my favourite to use as they crisp up so well. I will be making this dish again for sure.

Ingredients (serves 4)

For the curry

• 1 onion, peeled and finely chopped
• 1 carrot, peeled and finely chopped
• 1 inch piece of ginger, peeled and minced or grated finely
• 2 garlic cloves, peeled and minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1tsp turmeric
• 2 tbsp whole wheat flour
• 500ml chicken stock
• 1 tbsp soy sauce
• 2 tbsp runny honey
• 1 tsp hot sriracha sauce
• salt and pepper to taste
• groundnut oil for frying

For the chicken

• 4 tbsp plain flour
• 1/2 tsp five spice powder
• 1 cup of panko breadcrumbs
• 1 egg beaten (2 if you are making for 4)
• groundnut oil for frying
• 2-4 chicken breasts, flattened with a rolling pin between 2 sheets of cling film

Directions

For the curry sauce

1. Heat a drizzle of groundnut oil in a saucepan over a medium heat. Add the onion and carrots and cook for 5 minutes, stirring frequently so they don’t catch. Add the ginger and garlic and cook for a further 2 minutes.
2. Tip in the curry powder, cumin, flour and turmeric, stir to coat the carrots and onions cook out for a further 30 secs.
3. Add the stock a splash at a time so you don’t get any lumps. Once all the stock has been added add in the honey, soy sauce and sriracha. Taste and add seasoning if required. Simmer for 20 minutes, stirring occasionally.
4. Blitz with a stick blender until smooth. Set aside while you make the chicken.

For the chicken

1. In a bowl bet the eggs. Lay out 2 plates, to one plate add the flour and five spice and stir to mix. On the 2nd plate add the panko breadcrumbs.
2. Add the flattened chicken into the seasoned flour and coat on both sides. Dip it into the egg and then finally the breadcrumbs and repeat with the rest of chicken.
3. Heat a good glug of oil in a frying pan over a med-high heat until hot. Place the chicken into the frying pan and fry for a few minutes on each side until golden and cooked through.

To serve – Heat through the curry sauce and serve alongside cooked rice and the cooked chicken. Enjoy