No Worries Curries - Hurry Curry (Camping) 45g

• Tenderise* 2 chicken breast fillets (around 500g)
• Heat a pan; then add 2 tbsp vegetable oil, 1/2 a diced onion and 2 cloves minced garlic.
• When the onions are translucent add:

• 200ml chicken/vegetable stock,
• 1 tbsp Mirin,
• 3 tbsp Ketchup/Tomato Sauce,
• 2 tbsp Soy sauce,
• 1 tsp grated ginger,
• 2 tsps Worcestershire sauce,
• 1 tbsp brown sugar/honey and 
• 1 level tbsp Hurry Curry spice.  

• Mix, then simmer this sauce for 10 minutes.
• In the meantime, whisk 50ml milk and 2 egg yolks together.
• Lightly dust tenderised chicken fillets in plain flour, then dredge them in egg and milk mixture and then press lightly to coat in Panko crumbs.
• Heat a frying pan on medium high, then add 2 tbps vegetable oil.
• Fry fillets, for 3 minutes on each side. 
• Rest for 5 minutes whilst you make a fresh salad accompaniment.
• to serve, arrange sauce and chicken sliced as in the picture below.

Slice each breast lengthwise so you have 4 pieces. Use the traditional mallet method
or
this easy tip to velvet chicken:  Per 500g chicken breast apply 1 ½ tsp soda bicarb and  refrigerate for 20 minutes.  Rinse thoroughly, then pat dry.  

Apply 1 tsp Maldon sea salt.  Set aside till ready to pan fry.