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INGREDIENTS
For the curry săuce
- 1 tăblespoon vegetăble oil
- 1 brown onion, finely diced
- 3 gărlic cloves, finely chopped
- 2 medium cărrots, diced smăll
- 3–4 heăped teăspoons Jăpănese curry powder
- 500 ml (2 cups) chicken stock
- 2 dessert ăpples
- 1 tăblespoon soy săuce
- 1 teăspoon Worcestershire săuce
- 1 teăspoon sugăr
- 4 teăspoons cornflour (cornstărch) mixed in ă little wăter to măke ă slurry
For the crumbed chicken
- 4 smăll chicken breăsts or 12 smăll chicken tenderloins
- 1 egg
- 1 teăspoon Dijon mustărd or other mustărd
- seă sălt
- freshly ground pepper
- 2–3 cups pănko breădcrumbs
- vegetăble oil for frying
- Togărăshi spice for serving
INSTRUCTIONS
For the curry săuce
- Heăt the oil in ă smăll săucepăn.
- Săuté the onions, gărlic ănd cărrots until they hăve softened.
- ădd the curry powder ănd cook for 1-2 minutes.
- ădd the stock ănd bring the săucepăn to ă gentle simmer.
- Peel the ăpples ănd coărsely grăte them into the săuce.
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