Coco-Style Chicken Curry recipe
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- 2 slices bacon, chopped 1 (12 ounce) package sliced fresh mushrooms 2 ½ cups water 1 (3.5 ounce) container medium-hot curry sauce mix (such as S&B® Golden Curry) 4 skinless, boneless chicken breast halves, pounded 1/2-inch thick salt and ground black pepper to taste 2 cups panko bread crumbs 1 pinch cayenne pepper, or to taste 2 eggs, beaten 2 tablespoons peanut oil 2 cups cooked short grain white rice, warmed 4 slices Havarti cheese
Nutrition Info
- 732.2 caloriescarbohydrate: 75.5 gcholesterol: 198.3 mgfat: 33 gfiber: 1.2 gprotein: 47.2 gsaturatedFat: 11.9 gservingSize: -sodium: 1732.1 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Coco-Style Chicken Curry
Directions
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Place bacon in a large skillet or wok, cook and stir just until crispy, about 10 minutes. Add mushrooms and cook until mushrooms are tender, about 5 minutes.
Stir water and curry sauce mix into bacon-mushroom mixture, bring to a boil. Cook, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
Season chicken breasts with salt and black pepper. Whisk panko bread crumbs, salt, black pepper, and cayenne pepper together in a pie plate or shallow bowl. Pour beaten eggs into a second shallow bowl. Dip chicken in the beaten eggs and coat with bread crumbs mixture.
Heat peanut oil in a large skillet over medium heat. Cook chicken in the hot oil until no longer pink in the center, about 5 minutes per side. Slice chicken.
Spoon 1/2 cup rice onto individual plates, top with chicken, curry sauce, and 1 slice Havarti cheese.