Heat a little oil in a saucepan over a medium heat. Add 2 diced onions, 2 diced carrots and 2 minced garlic cloves and cook until softened. Stir in 1 tbsp curry powder, 1 tbsp garam masala and 1 tbsp mango chutney and cook until fragrant.
Pour in 400ml chicken or vegetable broth, 50ml soy sauce, 400ml coconut milk and 1 tbsp yeast extract or MSG. Simmer gently until the veg is tender and the sauce thickens slightly. Blend with a stick blender for a smooth finish if you like, then season with salt. Keep it gently simmering while you make the rest.
Rinse the rice three times to remove excess starch. Put it in a saucepan and cover with water so it sits about 3cm above the rice. Bring to the boil, turn off the heat, cover with a lid and let it steam until tender. Fluff, season and taste.
Put 4 boneless, skinless chicken thighs in a zip bag and tap with a rolling pin (or wine bottle) to an even thickness. Set out three shallow bowls: 120g plain flour seasoned with salt and pepper, 2 large eggs, beaten, and 150g panko breadcrumbs.
Dredge each thigh in flour, shake off the excess, dip in egg, then press into the panko so it's well coated.
Heat enough cooking oil (up to 1 litre) in a frying pan to come a third of the way up the chicken. When hot, shallow-fry the chicken until golden, crispy and cooked through. If unsure, give it a little longer.
Slice the crispy chicken and lay it over the rice. Spoon over plenty of curry sauce and finish with fresh coriander, a sprinkle of sesame seeds, Asian slaw and a few pinkled onions.
Fancy another curry night? Try my Balinese cauliflower and tempeh rendang or Thai red pheasant curry.
BIFF, BOSH, NOSH!
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