Crispy Roast Chicken with Curry Sauce
10'
20'
medium
4
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Chicken Breast Fillet
1 πακέτο Φιλέτο Στήθος Κοτόπουλου MIMIKOS
2 φλιτζάνια κορν φλέικς
2 αβγά
2 κ.σ. μουστάρδα
½ φλιτζάνι αλεύρι
¼ του φλιτζανιού ελαιόλαδο
|
Για τη σάλτσα κάρυ:
1 φλιτζάνι γιαούρτι στραγγιστό
1 φρέσκο κρεμμυδάκι
1 κ.σ. μουστάρδα
1 κ.σ. κάρυ
αλάτι
Ingredients
For the curry sauce:
1 cup strained yogurt
1 fresh onion
1 tbsp mustard
1 tbsp curry
salt
1 pack of MIMIKOS Chicken Breast Fillet
2 cups corn flakes
2 eggs
2 tbsp mustard
½ cup flour
¼ cup olive oil
Preparation
Cut the chicken fillets into smaller pieces and season with salt. Beat the eggs with 2 tablespoons of mustard. Place the cornflakes in a food bag and crush them by hand into smaller pieces. Dredge the chicken in flour, then dip it in the egg mixture, and finally coat it with the crushed cornflakes. Gently press the cornflakes onto the chicken to help them stick.
Grease a shallow baking dish with a little olive oil and place the chicken pieces in it. Bake in a preheated oven with convection at 200ºC (392ºF) for 20-25 minutes.
For the sauce, finely chop the green onion and mix it with yogurt, mustard, curry powder, and a little salt. Serve the chicken with the curry sauce.
A recipe by MIMIKOS.
watch the recipe video
