Special Equipment

Wok or deep skillet
Blender

For the Sauce

Ingredients

1 onion, chopped
2 cloves of garlic, chopped
2 large carrots, chopped into small pieces
1/4 teaspoon of turmeric
a few stalks of fresh coriander, chopped
2 cups of water
2 blocks of Japanese Golden Curry, mild (S&B brand)*
200ml apple and mango juice
2 tablespoons of mango chutney
Pinch of salt and white pepper
3 tablespoons vegetable oil

Create

In a wok or a deep skillet, heat oil then add the onion and garlic and cook until just soft. Add the carrots and stir.

Sprinkle in the chopped coriander and the turmeric, stirring to make sure it is all mixed in well. Add the water and bring to the boil. Once simmering, add the Japanese curry blocks and cook until the blocks are dissolved and the carrots are a bit soft. This should take about 5-7 mins.

Once the sauce starts to thicken, turn off the heat and let the sauce cool.

Add the apple and mango juice, then the mango chutney and mix well. Season with a bit of salt and pepper to your liking.

Pour ingredients into a blender and blend until just smooth (do not over blend as the sauce is great with a bit of texture).

Pour sauce into a saucepan and set aside whilst you are preparing the chicken for frying.

For the Fried Chicken

Ingredients

4 chicken thigh fillets, cut into bite sizes pieces
1/2 teaspoon of salt
1/4 teaspoon of white pepper
1 tablespoon of light soy sauce
2 teaspoon of grated fresh garlic
2 teaspoon of grated fresh ginger
1 stalk of spring onions, cut finely
1 cup of cornflour to coat chicken for frying
2 cups of vegetable oil

Create

Place the chicken pieces in a large mixing bowl then add the salt, pepper, soy sauce, garlic, ginger and finely cut spring onions. Mix well together and let it sit for about 15 mins.

Add the cornflour to the chicken pieces, making sure that each piece is well coated.

Heat the oil in a wok or deep skillet.

Once the oil is ready, fry the chicken pieces until golden in colour.

Drain on paper towels for a few mins. Heat up the sauce and serve together.

Serves 3

* Refer ‘The Asian Pantry’ page