A twist on the Wagamama classic!
This recipe is great for when you want that friday night curry but want to stay on track with your journey!
If you don't have an airfryer then oven bake the chicken at 180 degrees for 20-25 minutes! .
500g chicken breast
1 teaspoon kosher salt
1 teaspoon black pepper
¾ cup all-purpose flour
2 large eggs whisked
1 ½ cup panko bread crumbs
1/2 can coconut milk
1 carrot sliced
1 pepper sliced
1tbsp olive oil
1 tbsp honey
1 chicken stock
- Brown rice
Prepare the chicken. Dry the chicken with a paper towel. Season with salt with pepper. Set aside.
Prepare the egg and flour bowls. In a medium-sized mixing bowl, whisk the eggs. In a separate bowl, add the flour.
Coat the chicken. First, flour. Second, dip the chicken into the eggs. Lastly, coat the chicken in the Panko.
Cook the chicken. Preheat the air fryer to 180 and cook for 15 minutes and flip and cook for 4 minutes. The time might vary depending on how large your cuts are.
Slice the chicken.
Make the Japanese Curry.Prepare the vegetables by cutting into strips. Peel and mince the garlic.
Cook the onion and garlic. In a medium pot over medium-high heat with oil.
Cook the carrot and peppers. Mix thoroughly. Cook on medium-high for about 2 minutes before adding coconut milk, honey, stock cube and chilli.
Bring the pot to a boil then turn down the heat to simmer for 5 minutes until the sauce has thickened. Stir occasionally.