Ingredients:
DB180 Spicy Garlic Rub
Smokin’ Ghost Haunted Heat BBQ Sauce
Wilsonshire Sauce
½ white onion
Handful of mushrooms sliced
6 pieces of bacon
Chicken Bouillon
French Fried Onions
Golden Curry Mix
Curry Powder
2 chicken breasts fileted in half to make thin chicken cutlets
Panko bread crumbs
Flour
Eggs
Cheese (your pick)
Naan Bread
White rice
Instructions for the sauce:
Start by putting some vegetable oil in a pot. Cook the onions and mushrooms until about half way cooked and starting to get some color. Add the bacon and simmer until partially cooked. Add in enough water to cover the mixture and let simmer for 5 minutes.
Add in 1 Tablespoon of Chicken Bouillon and one handful of french fried onions.
Simmer for 5 more minutes, remove, and cool enough to blend into a gravy consistency.
Add in 4 cubes of curry mix and 1 Tablespoon of curry powder.
Cook until mixed well and add DB180 Spicy garlic, Smokin’ Ghost Haunted Heat BBQ Sauce, and Wilsonshire sauce to taste.
Mix until all ingredients are incorporated. Keep warm until chicken is done. Add water if it gets too thick.
Chicken Cutlets Instructions:
Dredge chicken in eggs and a flour/panko/french fried onions mix.
Heat oil to 350. Fry until golden brown and chicken reaches 157 degrees or golden brown.
Assembly:
Place a bed of rice on one half of the plate. Slice your chicken cutlets and place leaned up against and over the rice. Add curry sauce to the other half of the plate, overlaying the chicken slightly.
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