Sharwood's
Korma with Crispy Chicken Tenders
Serves 10
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Ingredients
20 chicken, inner fillets or 800g breasts cut into strips.
1.2kg Sharwood's Korma Curry Cooking Sauce
50ml oil
100g plain flour
2 eggs
100ml milk
300g breadcrumbs, panko *check for allergens
500g rice
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Milk
Eggs
Cereals containing gluten
Method
Step one
In a large mixing bowl add the chicken fillets and in 200g Sharwood’s Korma Curry Cooking Sauce to coat and season the chicken, cover, and chill for 20 minutes.
Step two
In three separate trays, place one with flour, one with the eggs and milk, and remaining one with the panko breadcrumbs.
Step three
Then dip the chicken fillets. First in the flour, then the egg and finish with the panko breadcrumbs.
Step four
To cook the chicken, either pan fry or oven bake. Cook until to a core temperature of 75°C is reached.
Step five
Cook the rice following on pack instructions.
Step six
In a saucepan, heat the remaining Sharwood’s Korma Curry Cooking Sauce to simmer.
Step seven
Place cooked chicken into a serving dish with the Korma sauce on the side and serve with rice.