00:06well hello there folks and a very warm welcome back to what's for tea it's lovely to see you
00:11and i hope that i find you well and welcome back for this week's archive recipe this one is from
00:18about eight years ago so apologies for the poor lighting but the recipe is fantastic
00:24it's breaded chicken and a sweet and spicy curry sauce sitting on a bed of rice so let me hand
00:30you
00:30over to me from about eight years ago and i'll catch up with you just at the end the first
00:35thing
00:35you want to do guys is go over to your chopping board and place a piece of cling film on
00:40it and
00:40then on top of that you want to put your chicken and then another piece of cling film on top
00:45of that
00:46now i'm just using a rolling pin but if you've got a meat tenderizer or a meat mallet you can
00:50use that
00:50as well you just want to gently pat this until it's flattened down a wee bit you don't want them
00:56completely flat just a wee bit flatter than they were they just makes it just makes them a bit easier
01:01to cook then once you're finished just take your cling film off and then you want to go over to
01:07your
01:07flour your breadcrumbs and your beaten egg you want to start off by putting your chicken into your flour
01:14just make sure it's thoroughly coated guys it should look like this and then you want to go
01:22from there to your egg just roll it around in your egg and from your egg you want to get
01:27into your
01:27breadcrumbs and like i say guys just make sure you you know you thoroughly coat them and they'll look
01:32like this just set them to the side and let them rest whilst you go on with your curry sauce
01:38so in a large frying pan guys just melt your coconut oil and to that you want to add your
01:43carrots and a low to medium heat just give them a good five minutes to soften up once they've had
01:49about five minutes you can add your onion and again give these about another five minutes just till they
01:55go translucent by this stage your carrots would have had about 10-15 minutes so they should be
02:00getting soft by this stage just add in your garlic and add in your curry powder and just give them
02:08a
02:09stir in and then add in two tablespoons of your plain flour and this will help thicken up your sauce
02:20and again just give it a good stir and you just want to coat all of your vegetables
02:29and then add in half of your chicken stock and give it a good stir in it'll be quite thick
02:35at this stage
02:35but you've still got your other half to add in just give it a good mix
02:42just give it a minute or two to sort of simmer away
02:48and then you can go ahead and add the rest of your chicken stock
02:53and again guys just give it a good mix in
02:59and just simmer away for as long as you like now the longer you leave this simmering you know the
03:04thicker it's going to get you can go ahead and add your allspice or your chinese five spice and give
03:11that a stir in
03:21and you can add in your honey as well like i say guys you can use sweetener
03:25or you can use an apple to give it a sweetness if you don't like honey
03:29i just like the taste of honey in this and give that a wee stirring as well
03:37and you want to add in your soy sauce next
03:41and again just give it a good stir through
03:45i mean it's quite easy guys it's not difficult but there are a few steps in it
03:52like i say guys that's your sauce more or less ready just simmer it for as long as you like
03:56the
03:56longer you leave it the thicker it's going to get so it just depends you know how thick you like
04:01it
04:01so in another pan guys you want to get your chicken done so just melt some coconut oil again
04:07heat it to a medium to high heat and you want to give them about five minutes in each side
04:12you know
04:12they shouldn't take too long because you have bashed them down so these ones took five minutes on each
04:19side and this will serve three three people guys that's why i've cut it into three you can you know
04:25you can cut it into four as well if you want it for four people or two if you just
04:28want it for two
04:29just means you'll get more chicken just set your chicken aside again guys and once it's cool enough
04:36to touch you just want to go and cut it into strips i'm just doing mine in the diagonal because
04:40it makes
04:40it look pretty i think it's just for presentation and that's it done
04:48so that's your sauce ready guys and that's your chicken ready
04:53just have that one last wee look at your sauce just to make sure it's at the thickness that you
04:58want and
04:58this is fine for me now you can either strain this if you don't like lumps you know you can
05:03put it through
05:03a sieve if you just want the smooth curry sauce i quite like you know the lumps of carrots and
05:08things
05:09so i'll just keep it the way it is and you just want to go to your rice if it's
05:13rice you're having
05:13and i'm just adding some peas in but you can have noodles or whatever you like so that's it guys
05:18all
05:19you want to do now is assemble so i've just popped in my rice first
05:27and into the top of that i've just put my cut up chicken and i just spoon some of that
05:34curry sauce
05:34over the top and you know what the smell was absolutely incredible it was absolutely amazing
05:41like i say guys if you like curry you just can't go wrong with this
05:45so do let me know what you thought of that one it's hard to believe that that was over eight
05:50years
05:50ago the time really does fly by and that's why i like to put these videos up because there's so
05:55many people joining all the time that a lot of these recipe videos people will have missed so
06:00it's nice for me as well to look back on them but thank you so much for watching if you're
06:05still
06:05here special thank you to the supporters over on the channel on my patreon page and also to the
06:11channel members here on youtube to anyone who's left me a lovely comment thumbs up the videos
06:16hyped or shared the videos if you've bought me a coffee using the buy me a coffee link or left
06:22me
06:22a super thanks donation and i will catch up with you during the week back here on what's for tea
06:27so take care and bye for now bye now
