PREP TIME: 20 minutes
COOK TIME: 20 minutes
SERVES: 4
DIFFICULTY: Medium
I’ve always loved Asian cuisine! Be it Chinese, Vietnamese or Indian – the spices used in these cuisines add a special flavor to their dishes. This dish is an all-age favorite and is somehow a fusion between Japanese and Indian food. The warm curry sauce and crispy chicken work perfectly together satisfying the taste buds of those who love to add a little spice to their meals!
Watch the Recipe Video Here
Ingredients
For the sauce
Salt to taste Water (depends on thickness of sauce) 1 vegetable Maggi cube 1 tbsp honey 2 tbsp soy sauce 3 tbsp olive oil 3 tbsp all purpose flour 1/2 tbsp garam masala 3 tbsp curry powder 1 white onion 3 red apples 3 carrotsFor the chicken
Garnish with sesame seeds Frying oil All purpose flour Bread crumbs 3 eggs 3 big chicken breasts (cut into half)For the rice
3 cups water 2 cups rinsed sushi riceMethod
Sauce Method:
- Peel and dice the carrots
- Peel and dice the apples
- Dice the white onion
- Mix the curry powder with the garam masala and flour
- In a large pot, add 3 tbsp of olive oil then add the chopped carrots, apples and onion
- Add the spice mix, olive oil, soy sauce and honey
- Once the carrots, apples, and onions are soft, add a vegetable Maggi cube along with hot water (add 1 liter then add more if the sauce is too thick)
- Bring the ingredients to boil then blitz with a hand blender
- Add salt to taste
Chicken Method:
- In 3 bowls, add the bread crumbs, eggs and flour
- Dip the chicken breasts in the flour first, then in the eggs and finally in bread crumbs
- Deep fry the chicken in frying oil until golden brown
Rice Method:
- Rinse 2 cups of sushi rice
- In a pot, add the sushi rice and 3 cups of water
- Bring to boil, then simmer until the water has evaporated
