Ingredients (for 2 servings)

• 2 chicken breasts
• 50g panko breadcrumbs
• 50g AP flour
• 1 egg
• salt, or flaky salt if you have it
• lemon

Steps

1. Preheat 1/2in of oil in a pan to 350-375 farenheit and preheat a convection oven to 250 farenheit
2. Butterfly a breast and open it up horizontally, tenderize with a mallet to get a roughly 1/4in thickness
3. Get three mixing bowls, for each of the remaining ingredients: breadcrumbs, flour and egg
4. First coat a breast in flour, then egg and finally breadcrumbs
• Make sure to get in between small folds in the meat and press in breadcrumbs in the end
5. Repeat these steps for each breast
6. Fry the now coated chicken breast for about 3 minutes on each side
7. Place the schnitzel on a rack in a tray and keep warm in the preheated oven.
8. Again, repeat the steps for frying for each breast and pay attention to the heat of the oil

Ingredients

For marination

• 2 lb chicken thigh or breast cut into small pieces
• 1/2 c of yogurt (or coconut milk)
• 1T ginger garlic paste
• 1/2t (each) tumeric, red chili powder, salt
• 1t garam masala

For blending

• 1/4c ghee
• 2 medium onions, thinly slices
• 1/4c cashes, soaked in water for ~15mins
• 1/2c yogurt (or coconut milk)

For the curry

• 1t cumin seeds
• 2 bay leaves
• 2 cardamom pods
• 5 cloves
• 1/2t b. pepper
• 2 in. cinnamon stick
• 2t ground coriander
• 1t (each) cumin, red chili powder
• 1/2t (each) tumeric, salt

Finishing touches

• 1/2t garam masala
• 2T cilantro or parsley
• 1T almond flakes

Steps

Marinate

1. Mix together in a bowl, the yogurt, ginger-garlic paster, tumeric, chili powder and garam masala.
2. A