Ingredients
- Farmstead chicken fillet escalope slightly battened 850g
- Everyday favourites plain flour 100g
- Everyday favourites free range medium eggs 3 each
- Arla UHT milk 150ml
- Breadcrumbs japanese panko 100g
- Cooking onion 100g
- Knorr professional ginger puree 30g
- Knorr professional garlic puree 30g
- Everyday favourites mild madras curry powder 20g
- Rowse clear honey 80g
- Amoy light soy sauce 50ml
- Knorr vegetable powder bouillon 1ltr
- Dale farm low fat natural yogurt 100g
Method
- Place chicken on a tray and the breadcrumbs on another tray.
- Beat the eggs and milk together and place in a tray.
- Place flour on a tray then take the chicken and place in the flour then into the egg mix and then into the breadcrumbs and place on a clean tray.
- Chop onions, garlic and ginger into small pieces and dry fry with the curry powder for 2 minutes.
- Add honey, soy sauce and stock, simmer for 15 minutes until thickened then fold through the yoghurt.
- Cook chicken fillet in the oven 200°C for 12 minutes until core temperature reaches 82°C.
- Pour the sauce over the chicken.
Chef Tip
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