2 large chicken breasts
Bread crumbs, placed in a flat plate
1 egg, whisked
3 tbsp (about 50 g) butter
1 large carrot, chopped
1 onion, chopped
4 garlic cloves, chopped
2 inches ginger, chopped
1 tbsp miso paste (optional)
3-4 tbsp soy sauce
1 vegetable stock cube
4-5 tbsp curry powder (roasted)
1 cup rice
Chili oil, as desired
Sesame seeds, for garnish
2.5 cups boiling water
To cook the rice, in a small pot add 1 cup of rice and 2 cups of water on medium heat and cover. Cook for about 12 minutes until the water has fully absorbed and the rice is nice and fluffy.
Take each chicken breast and slice length-wise, creating 4 thin chicken breasts in total. Whisk the egg and add 1 tbsp of soy sauce. Dip the chicken in bread crumbs making sure every side is coated. Set aside.
Meanwhile, in a large pot, heat the butter and add the carrots and onions, making sure both soften and tenderize. Then add in garlic and ginger and curry powder and cook for a few minutes until everything browns. Add in miso paste and remaining soy sauce and cook a little longer until everything combines together well, about 15-20 minutes. Finally, add the vegetable stock cube and boiling water and mix everything together. If you want a thicker curry, 2.5 cups should be enough – if you would like a larger quantity and thinner version, add ½ to 1 cup of water more.
Either use an immersion blender or a blender and carefully blend the vegetables and water together, making the curry sauce. Add back into the pot and cook on low.
Take a pan over medium heat and add olive oil. Once it is heated through, cook the chicken through, about 5-6 minutes per side.
To plate, place the rice, add the curry sauce, and slice the chicken into pieces and place on top of the curry. Garnish with scallions or sesame seeds or chili oil. Serve and enjoy!