4 Serves
49 Mins
Heat the cooking oil in a saucepan over medium heat. Add the onion and garlic, sautéing until softened.
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Vitamin E
6 mg / 15 mgVitamin K
82 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
175 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
239 mg / 1,250 mgPotassium
515 mg / 4,700 mgSodium
1662 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
8 g / 28 gSugar
8 g / 50 gSaturated Fat
9 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Stir in the carrots and cook over low heat for 10 to 12 minutes until tender.
Add the all-purpose flour and curry powder, cooking for 1 minute to toast the spices.
Gradually whisk in the chicken stock, then stir in the honey, soy sauce, and bay leaf. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until thickened.
Stir in the garam masala, then pass the sauce through a sieve into a clean saucepan and keep warm.
Season the chicken breasts with salt and pepper. Prepare three bowls: one with flour, one with beaten egg, and one with breadcrumbs.
Dredge each chicken breast in flour, dip into the egg, and coat thoroughly with breadcrumbs.
Heat oil in a large frying pan over medium-high heat. Fry the chicken for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
Serve the crispy chicken over white rice and pour the warm curry sauce over the top.
47
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Tanzanian
Indian