for 4 people

Chicken

100 g	panko breadcrumbs
50 g	white flour
2	eggs
400 g	chicken leg pieces
½ tsp	salt
	clarified butter for frying

Sauce

20 g	butter
2	garlic cloves, finely chopped
1 tbsp	mild curry powder
3 ½ dl	tomato sauce
3 tbsp	sweet chilli sauce
½ tsp	salt
2	blood oranges, segmented

To serve

1	spring onion incl. green part, cut diagonally into rings

How it's done

Chicken

Place the breadcrumbs and flour each into a shallow dish. Beat the eggs in a deep dish. Season the chicken with salt, toss in the flour in batches, shake off the excess flour, dip the chicken in the egg and then in the breadcrumbs. Press the breadcrumbs down firmly so that they stick. Heat the clarified butter in a non-stick frying pan. Fry the chicken in batches for approx. 8 mins. all over.

Sauce

Heat the butter in a pan. Add the garlic and curry powder, cook for approx. 1 min. Add the tomato sauce and sweet chilli sauce, season with salt, bring to the boil. Reduce the heat, simmer for approx. 5 mins. Add the blood orange segments, heat through. Return the chicken to the pan, mix.

To serve

Plate up the chicken, garnish with the spring onions.

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