CRUMBED FRIED CHICKEN WITH SPICY PEANUT SAUCE

INGREDIENTS

• 200g fettuccine pasta

• 1 carrot

• 1/2 small leek

• 1 small red pepper

• 4 chicken breast fillets

• plain flour

• 2 eggs, lightly beaten

• packaged breadcrumbs

• 1/4 cup olive oil 

SPICY PEANUT SAUCE

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 1 clove garlic, crushed

• 2 teaspoons curry powder

• 1/2 teaspoon turmeric

• 1 cup water

• 1 teaspoon white vinegar

• 2 teaspoons sugar

• 1/4 cup smooth peanut butter 

CRUMBED FRIED CHICKEN WITH SPICY PEANUT SAUCE METHOD:

Boil pasta in a large pot of boiling water, uncovered, until tender, drain; keep warm. Cut carrot, leek, and pepper into thin strips. Toss chicken in flour, and shake away excess flour.

Dip chicken in eggs, then breadcrumbs. Just before serving, heat oil in a pan, add chicken, and cook until well browned and cooked through. Serve hot with pasta, uncooked vegetable strips, and hot sauce.

Spicy Peanut Sauce: Heat oil in a pan, add onion and garlic, and cook, stirring, until onion is soft. Stir in curry and turmeric, and cook for 1 minute. Stir in water, vinegar, sugar, and peanut butter, and stir until the sauce boils and thickens.

Serves 4.

Note: Chicken can be crumbed a day ahead. The sauce can be made a day ahead. 

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

Also Read: CHILLI CHICKEN AND PASTA STIR - FRY