Recipe Inspiration

Ingredients...

10 Panko Breaded Chicken Breasts

500g Tilda Jasmine Rice - pre cooked 

20ml Olive Oil

1 Egg beaten

30g Essential Cuisine Indian Inspired Keralan Style Seasoning

1 Large carrot peeled and grated

500g Onion finely chopped

400ml Coconut Milk

1 tsp Honey

20g Cornflour

10g Chopped fresh chives

Method...

1. Place the Panko breaded chicken breasts on a baking tray and cook in a preheated oven at 180°C for 15–20 minutes until cooked through and golden.

2. Heat half of the oil in a large frying pan, add 250g of the chopped onion and cook until soft. Add the pre cooked Tilda Jasmine Rice and fry gently until lightly coloured. Pour in the beaten egg and stir continuously until fully cooked through and evenly distributed.

3. In a separate pan, heat the remaining oil and add the remaining onions, cooking gently without colour until soft. Stir in the grated carrot and Indian Inspired Keralan Seasoning and cook for a further 2–3 minutes. Add the coconut milk, bring to a gentle boil, then reduce to a simmer. Mix the cornflour with a little water and stir into the sauce to thicken. Finish with the honey and mix well.

4. To serve, spoon the fried rice into a bowl. Slice the cooked chicken breasts and place on top of the rice. Spoon the Keralan curry sauce over the chicken, garnish with chopped chives and serve.