Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Matt Lott
Ingredients
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1 ½ pounds chicken thighs, pounded thin
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½ cup all purpose flour
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1 cup panko bread crumbs
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4 eggs, beaten
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1 yellow onion, sliced
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1 large russet potato, peeled and cubed
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2 large carrots, peeled and cubed
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1 package S&B Golden Curry Sauce Mix
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3 cups water
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4 cups cooked rice, to serve
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Salt and Pepper, to taste
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Vegetable oil, for the griddle
Directions
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Preheat Blackstone griddle to medium heat. Drizzle vegetable oil then add the potatoes, carrots, and onion. Season with salt and pepper. Cook the vegetables for 5-7 minutes until seared on all sides.
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Use spatulas to remove the vegetables from the griddle and place them into a medium saucepot. Cover the vegetables with 3 cups water, set them on a burner, and bring them to a boil. Cook the vegetables for 10 minutes until fork tender. Add the curry mix to the pot and stir until thick. Set the pot onto the griddle to stay warm until ready to serve
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Divide the flour, eggs, and panko in 3 medium bowls. Season the flour with salt and pepper. Dredge the chicken thighs by dipping them into the flour, egg, and panko until completely coated. Set onto the griddle and shallow fry for 5-7 minutes per side until completely cooked.
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Remove the chicken from the griddle and slice it into strips. Divide the cooked rice, curry, and chicken evenly between 4 bowls. Serve immediately.
