1. To start off, chop the onion, garlic and ginger and add to a pan with oil. Cook for a few minutes until fragrant and sweating.
2. Add the mild curry powder and turmeric and stir for 1-2 minutes. Add the flour.
3. The ingredients in the pan will now have formed a thick roux, so start to pour the stock into the pan slowly, while stirring, to start creating a thick sauce.
4. Once the stock has been added, you can add coconut milk. 100ml is on the recipe but if you want it more or less spicy you can add less or more of this.
5. Add soy sauce and sugar. Simmer for 5 minutes and taste. Play around and adjust coconut milk, soy sauce and sugar to your liking.
6. Pass the sauce through a sieve into a new pan to create a beautiful silky smooth sauce. This part is for me what makes this curry.
7. Preheat a frying pan with oil for frying. Make sure the oil is super hot before you add the chicken, you can check this by dropping a piece of panko into the pan. If it turns golden brown it’s ready.
8. To pane your chicken, add to seasoned flour and coat, then into egg or melted butter (I had no eggs), and then into the panko. Make sure to press the panko breadcrumbs into the chicken so it’s fully coated.
9. Fry the chicken pieces for 3-4 minutes on each side, you can check if the chicken is cooked by cutting with a knife at the thickest part to see if it is pink or white.
10. Serve with rice, slice the chicken into strips, and pour over your sauce!
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