g Country Range Premium Quality Chicken – Skinless and boneless chicken breast fillets
tsp Country Range Medium Madras Curry Powder
ml Ton Cats Curry Sauce
ml Country Range Dark Soy
g White cabbage
g Carrot (grated)
g Spring onion
g Red cabbage
g Lime
ml Sesame Oil
ml Country Range Olive-Pomace Oil
tsp Country Range Crushed Chillies
1
Step 1
Cut the chicken in half lengthways and panne in flour, curry powder, egg and panko breadcrumbs.
2
Step 2
Fry at 180 for 6 mins.
3
Step 3
Lightly butter 2 thick slices of bread.
4
Step 4
Prepare the Asian slaw by mixing the grated white cabbage, carrot, sliced spring onion and red cabbage.
5
Step 5
Add the lime, soy, sesame oil, pomace oil and pinch of crushed chilies.
6
Step 6
Assemble the sandwich with a layer of curry sauce on bottom slice of bread, add the cooked seasoned chicken, top with Asian slaw then a drizzle of curry sauce then the top piece of bread
Ingredients
4 g Country Range Medium White Square Sliced Bread
25 g Country Range Panko Breadcrumbs
25 g Country Range Plain Flour
2 g Free range eggs
1 g Country Range Premium Quality Chicken – Skinless and boneless chicken breast fillets