Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Whisk the eggs in a shallow bowl with the tamari. Place the large flour into a second shallow bowl and mix with the paprika. Place the panko in a third shallow bowl. Peel and finely chop the shallots. Peel the carrot, then use the peeler to create several carrot ribbons. Grate the remaining carrot.
2 Bread chicken
Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until almost halved in thickness. One by one, coat the chickenbreasts in the flour. Then dip them in the beaten eggs and finally in the panko, making sure they are well coated. Refrigerate.
3 Boil rice
Rinse the jasmine rice. Add the rice, a pinch of salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
Meanwhile, heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the shallots, grated carrot, garlicgingerpaste and cook for 3 min. Add the curry powder, garammasala, sugar and the small flour. Gradually add the measuredwater whilst stirring. Add the coconutmilk, soysauce and stockcube. Simmer for 5 min.
5 Fry chicken
Meanwhile, heat a generous drizzle of oil in a second pan over a medium-high heat. Add the chicken and reduce the heat to medium. Fry for 3-5 min on each side or until golden brown. Drain on kitchen paper to remove any excess oil.
Peel the cucumber into ribbons and toss with the carrot ribbons. Sprinkle with the blacksesameseeds and squeeze over the lime juice. Slice the fried chicken and serve over the currysauce with the rice, carrot and cucumber alongside. Garnish with lime wedges.