Curry on Breaded Chicken Cutlet and Rice
30min
SERVINGS
INGREDIENTS
- 1 packet of Sadia Breaded Chicken Cutlet
- 2 large red onions, peeled and cut into rings
- 1 bunch of greens or lettuce or cherry tomatoes
- Rice
Curry sauce (A)
- 2 red onions, chopped
- 20 cloves of garlic
- 5cm length of ginger, peeled and cut into slices
- 2 tbs of water
Curry sauce (B)
- 1 stalk of lemongrass, peeled and broken
- 1 stalk of curry leaves
- 6 tbs of curry powder (meat)
- 500ml (2 cups) of coconut milk
- 1 tbs of sugar
- 2 tbs of salt
- 3 tbs of vegetable oil
- 100ml of water
METHOD
Curry sauce (A)
- Blend until fine.
- Set aside for frying later.
Curry sauce (B)
- Fry (A) in 2 tbs of heated vegetable oil in saucepan for 8 minutes.
- Add curry leaves and curry powder to (A) and saute for 3 minutes.
- Add the coconut milk, water, lemongrass, salt and sugar to the pan and bring to a boil.
- Simmer and reduce the mixture by half.
Quick Tip: Use premix curry powder/paste to shorten prep time for curry sauce.
- In a separate pan, fry the onion rings in the remaining 1 tbs of vegetable oil until soft.
- Cook the rice (can be short grain or jasmine rice).
- Cook the breaded chicken cutlet in the air fryer/toaster oven.
- Spoon out your rice into a bowl, ladle the cooked onions onto the rice, place cut chicken on top of onions. Ladle the curry sauce over the cutlet, onions and rice.
- Serve with greens or lettuce or cherry tomatoes.
Shen Tan
• Celebrity Chef
• Specialises in Singaporean flavours
• Founder of Ownself Make Chef
• Developed and managed successful food concepts such as PizzaX, Madam Tan's Nasi Lemak and The Wok & Barrel
• Known for "revolutionising" local favourites such as Nasi Lemak, Bak Chor Mee, Pulut Hitam Steam Cake desserts
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