Prep Time: 30 Minutes
Cooking Time: 40 Minutes
Total Time: 1 hour 10 Minutes
Yield: 2 Large Servings
Ingredients:
| 2 chicken breasts | 4 cubes of Golden Curry Cubes |
| 1 large Carrot chopped | 1 large Yellow Onion chopped |
| 1 cup of Water | 2 medium potatoes chopped |
| 1 1/2 cups Panko bread crumbs | 2 cups white rice |
| 3 Eggs | 3 tbsp AP Flour |
| 2 cloves of Garlic | Garlic and onion powder to taste |
| Salt & pepper to taste | (Optional) Green onion for garnish |
1. Flatten out chicken brests with a mallet to desired thickness.
2.Create the eggwash, using 3 eggs, salt and pepper to taste, and 3 tbsp AP Flour, mix well.
3. Create the breadcrumb mixture with 1 1/2 cups of Panko bread crumbs and season to taste with salt, pepper, garlic powder, and onion powder.
4. Begin cooking desired amount of white rice, either in a pot or in a rice cooker.
5. Roughly chop your potatoes and carrots into cubes.
6. Roughly chop onion, but not too finely, big enough for texture.
7. Mince garlic cloves.
8. Add all vegetables to a pot with a few tbsp of oil, sautee for 6 minutes on medium-low heat.
9.After the vegetables have all been browned, add water, turn heat up to high, and cover for 10 minutes.
10.After the 10 minutes is up, turn down the heat and add the Golden Curry cubes.
11.Mix the roux together, let simmer for another few minutes.
12.Season flattened chicken breasts to your liking, cover with eggwash, and then completely cover with breadcrumbs.
13.Add chicken breasts to a pan with oil on medim low heat, cook until chicken is fully cooked and the outer coating is brown.
14.Plate the chicken cuutlets, rice, and curry together. Enjoy!