Directions

To Make

1. Heat a little oil in a pan on a medium high heat, be sure to use a pan with a lid. Add onion, potato and carrot and cook for 5 mins, stirring occasionally
2. Add 540ml water and bring to a boil. Turn the heat down, place lid on and simmer for 10 mins.
3. Meanwhile, season chicken with salt and pepper. Place flour, egg and panko into three separate bowls. Dredge one piece in flour, then egg, then panko and set aside. Repeat with remaining three pieces.
4. In a non-stick pan, heat a little oil and shallow fry chicken until golden and crispy. Dry on paper towels, then cut into chunks once ready to serve.
5. Once veggies are tender, break up curry blocks into pan and stir until melted and curry thickens.
6. Place rice in bowls, add curry and place chicken pieces on top and garnish with herbs if desired.