Coco-style Chicken Curry

Ingredients

• Servings: 4
• 2 slices bacon, chopped
• 1 (12 ounce) package sliced fresh mushrooms
• 2 1/2 cups water
• 1 (3.5 ounce) container medium-hot curry sauce mix (such as s&b® golden curry)
• 4 skinless, boneless chicken breast halves, pounded 1/2-inch thick
• salt and ground black pepper to taste
• 2 cups panko bread crumbs
• 1 pinch cayenne pepper, or to taste
• 2 eggs, beaten
• 2 tablespoons peanut oil
• 2 cups cooked short grain white rice, warmed
• 4 slices havarti cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place bacon in a large skillet or wok; cook and stir just until crispy, about 10 minutes. add mushrooms and cook until mushrooms are tender, about 5 minutes.
• stir water and curry sauce mix into bacon-mushroom mixture; bring to a boil. cook, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
• season chicken breasts with salt and black pepper. whisk panko bread crumbs, salt, black pepper, and cayenne pepper together in a pie plate or shallow bowl. pour beaten eggs into a second shallow bowl. dip chicken in the beaten eggs and coat with bread crumbs mixture.
• heat peanut oil in a large skillet over medium heat. cook chicken in the hot oil until no longer pink in the center, about 5 minutes per side. slice chicken.
• spoon 1/2 cup rice individual plates; top with chicken, curry sauce, and 1 slice havarti cheese.