Ingredients:

• 1 x 500g pack of Olga’s Fine Foods Chicken Schnitzels
• Extra virgin olive oil, for sauce and shallow frying
• 1 brown onion, diced
• 2 garlic cloves, minced
• 1 tsp freshly grated ginger
• 2 tbsp Japanese curry powder
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1 tsp Worcestershire sauce
• 2 cups chicken stock
• 2 potatoes, peeled and cut into 1 inch pieces
• 1 carrot, peeled and sliced
• 1 tbsp cornstarch (mixed with 1 tablespoon water)
• To serve: jasmine rice, spring onion.

Method:

1. Heat 2 tbsp olive oil in a medium saucepan and sauté onion for 2-3 minutes until softened, add ginger and garlic and cook for a further minute. Add curry powder and sauté until toasted and fragrant.
2. Add chicken stock, soy sauce, brown sugar, Worcestershire sauce and cornflour mixture, stirring to combine. Add potatoes and carrots, reduce heat to low and simmer for 10-15 minutes, until vegetables are soft and the sauce has thickened.
3. While the sauce is simmering, heat a pan over medium heat with oil. Shallow fry the chicken schnitzels for 3-4 minutes on each side until golden, crispy and cooked all the way through.
4. Serve the curry with the rice and chicken schnitzel, enjoy!