ASSORTMENT

INGREDIENTS Ingredients

Curry sauce

1 Tbsp coconut oil
1 onion (diced)
1 carrot (diced)
2 garlic cloves (crushed)
Thumb-sized piece of ginger (grated)
1 Tbsp curry powder
1 tsp garam masala
½ tsp ground turmeric
½ tsp chilli flakes
⅓ of half a pumpkin (diced)
400ml coconut cream
Salt and pepper

Crumbed chicken

500 chicken breast
1 ½ cups breadcrumbs (2 pieces sourdough) or panko crumbs
2 Tbsp sesame seeds
¼ cup flour
1 egg (cracked and beaten)
Coconut oil for shallow frying

1 ½ cups jasmine rice
½ cup fresh coriander (roughly torn)

METHOD Method

Get started by preparing the chicken. Place one chicken breast at a time between baking paper, pound with a rolling pin (or heavy object) until approx. 0.5 cm thick. Set aside and repeat with the remaining chicken breasts.
Moving onto breading your chicken. You'll need three separate bowls, one for the flour, one for the egg and the other for the breadcrumbs and sesame seeds.
Working with one piece of chicken at a time. Firstly coat in the flour mixture, then the eggs, and finally the breadcrumb mixture -gently press the breadcrumbs into the chicken so they stick. Place on a large plate or baking sheet. Repeat with the remaining breasts and place to the side until you are ready to cook.
Heat the coconut oil in a pot or saute pan over medium heat. Add the onion and carrot and let cook for 5 minutes or until they start to soften.
Add the garlic, ginger and spices and cook for a few minutes until fragrant. Add the carrot and pumpkin and cook for a couple of minutes in the spices before adding the coconut cream.
Bring to the boil, then pop on a lid and reduce to a gentle simmer for 15-20 minutes or until the pumpkin has cooked through.
While the curry sauce is simmering, cook the rice as per the packet instructions (if you're cooking the Moroccan Inspired Rice tomorrow, make sure you cook an extra 3/4 cup of rice).
To cook the chicken, add a generous amount of coconut oil to a large pan over medium-high heat.
Once hot, add the chicken, make sure not to over-cram the pan to allow the chicken to go crispy.
Cook until cooked through and lightly browned on both sides, 5 to 6 minutes per side. Once the chicken has cooked, slice it into pieces.
Once everything is ready, you can assemble the curry. Add rice to each bowl, top with the chicken slices, pour over the curry sauce and top with some fresh coriander.