Preparation time: 10 minutes
Cooking time: 25 minutes
For the sauce:
- 1 tablespoon vegetable or sunflower oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2.5 cm piece root ginger, peeled and finely grated
- 1 carrot, peeled and diced
- 2 tablespoons mild curry powder
- 1 teaspoon turmeric, 1 tablespoon plain flour
- 300 ml chicken stock, 100 ml coconut milk
- 1 teaspoon soy sauce, 1 teaspoon honey
For the chicken:
- 2 x 50 g packs Peparami Pep’d Up Chicken Bites
- 1 tablespoon plain flour
- 1 egg, beaten
- 25 g Panko crumbs
unflower oil, for deep frying
Cooked jasmine rice, to serve
Heat the oil in a saucepan, add the onion, garlic and ginger and cook for 2 minutes, then stir in the carrots. Cover and cook over a low heat for 10 minutes, stirring occasionally until the vegetables have softened and starting to caramelise.
Stir in the spices and flour and cook for 2 minutes, then gradually stir in the stock, bit by bit, then add the coconut milk, soy and honey. Reduce the heat and simmer uncovered for 10 minutes.
Press the sauce through a sieve.
Whilst the sauce is cooking, prepare the chicken. Place the flour, egg and breadcrumbs in 3 separate small bowls.
Dip each Pep’d Up Chicken Bite in the flour, then the egg and finally the breadcrumbs.
Heat the oil in a deep frying or wok to come halfway up, then fry the chicken for 2-3 minutes each side until golden.
Reheat the sauce and serve the chicken on the rice with the sauce poured over the top.