Serves: 4
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes

Ingredients

• 4 X 150g chicken breasts

• Oil for frying

• 1/2 cup milk

• 120g panko crumbs

• 1 onion

• 1 teaspoon garam masala

• 3 teaspoons curry powder

• 1 teaspoon tumeric

• 2 teaspoons garlic granules

• 1 teaspoon jarred ginger

• 2 tablespoons flour

• salt & pepper

• 2 x 90 second rice packets

Optional: Red onion and lettuce leaves to garnish

Method

1. For the sauce, slice the onion and add to a drying pan with a drizzle of oil. Add 1 teaspoon each of garam masala, curry powder, tumeric, garlic granules and giner. Fry on a medium het for 10 minutes. Add the flour and mix then add the cocnut milk. Stri to combine and reduce heat to a simmer for 10 minutes.

2. Press down firmly with your hand to slightly flatten each piece of chicken.

3. Put the milk, 2 teaspoons curry powder, 1 teaspoon garlic granules in a bowl

4. Soak each piece of chicken in the milk mixture and in another bowl add the breadcrums and cover each piece with the breadcrumbs

5. Cook in an air-fryer on 180 C for 15 minutes

6. Heat the rice in the microwave

To serve place the chicken next to the rice and cover with the sauce and if using garnish put the sliced red onion and lettuce leaves on top