- tbsp sunflower oil
- 1 onion, peeled and roughly chopped
- 1 carrot, peeled and roughly chopped
- 4 garlic cloves, peeled and roughly chopped
- 2tbsp mild curry paste (we used Patak’s)
- 2 pitted dates
- 1tbsp dark soy sauce
- 500ml chicken stock
- 2tbsp cornflour, mixed with 2tbsp cold water
- a good squeeze of lime juice
- 4 chicken breasts
- 100g plain flour
- 1 large free-range egg, beaten
- 100g panko breadcrumbs (readily available in supermarkets)
- 2tbsp sunflower oil
Heat the oil in a heavy-based saucepan over a medium heat, add the onion and carrot and cook for 4-5 minutes or until softened. Add the garlic and curry paste and cook for another 2 minutes. Add the dates, soy sauce, chicken stock and cornflour mixture to the pan, and mix well. Bring to the boil, reduce to a simmer, cover and leave to cook for 30 minutes. Blend with a stick blender until smooth then pass through a sieve (not fine), discarding any solids, add the lime juice and season to taste. You can make the sauce up to 5 days ahead and heat when required.
Heat the oven to 200C, gas 6. Put the chicken breasts, one at a time, between sheets of clingflm and beat with a rolling pin until flattened by half. Dust with the four, dip in the beaten egg then cover in the breadcrumbs.
Heat the oil in a large heavy-based frying pan, and brown the chicken on each side. Remove to a foil-lined baking tray for 12-15 minutes or until cooked through. Serve with the sauce,some sticky rice and a green salad.