Japanese Style Chicken Curry
This recipe uses the convenience of a curry sauce mix, with lots of vegetables added to make a simple way to combine easy cooking, nutrition and flavour. It is not a hot/spicy curry so can be enjoyed by everyone!
3 chicken fillets, sliced through middle to make 6 schnitzels
Plain flour to dust fillets for crumbing
Panko breadcrumbs
1 egg, whisked
Vegetable oil
1 onion, diced
3 garlic cloves, crushed and chopped
1 tbsp fresh ginger, diced finely
3 carrots, chopped in chunks
1/2 cauliflower, cut into chunks
Bunch broccolini, chopped roughly
3 potatoes, peeled and cut into medium pieces
1 zucchini cut into chunks
Golden Curry Sauce Mix, mild (Japanese chicken stock mix)
Rice, cooked (as per packet directions) for serving
Nori sheet, cut into small dice, for serving
Fresh coriander, cut into small leaves for serving
Pickled ginger, for serving
Heat 1tbsp oil in large pot, cook onions, garlic, ginger for a few minutes until slightly browned. Add remaining vegetables and cook for a few minutes; then almost cover with water and let cook on simmer until almost cooked.
Meanwhile crumb chicken breasts, first dust with flour, dip in egg, then coat with breadcrumbs. Heat oil in a large shallow pan, when very hot add chicken pieces and brown on each side. Place on paper towel to drain, the keep warm in oven on a baking paper lined tray.
When veggies almost cooked, add curry sauce mix and stir gently.
Serve rice, curried vegetables and chicken cut into slices, add condiments such as nori sheet pieces, coriander and pickled ginger.