Curried Goujon

  • Food Preparation
    7 min
  • Good for
    2-3 serving
  • Cooking Time
    70min
  • Hot & spicy
    min
Ingredients:
  • ● Crispy Goujon - 150 gram
  • ● Curry Sauce - 250 gram
  • ● Pineaple - 40 gram
  • ● Asparagus - 50 gram
  • ● Red onion - 30 gram
  • ● Sweet Bell Pepper - 40 gram
  • ● Mini Naan Bread - 40 gram
Garnish:
  • ● Flaked Almond - 10 gram
  • ● Microgreens - 5 gram
Curry Sauce:
  • ● Butter - 45 gram
  • ● Finely chopped onion - 1 small finely chopped
  • ● Garlic clove - 2 cloves
  • ● Grated ginger - 20 grated gram
  • ● Mid curry powder - 15 gram
  • ● Tumeric - 3 gram
  • ● Cumin - 3 gram
  • ● Garam masala - 3 gram
  • ● Tomatoe paste - 2 gram
  • ● Coconut milk - 250 gram
  • ● Chicken stock/broth - 100 gram
  • ● Salt - 2 gram
  • ● Black pepper - 2 gram
  • ● Cayenne pepper - 3 gram
  • ● Honey - 10 gram

How to cook?

  • Place Goujons Deep Fryer set to 180°c for 6-8 mins from Tempured / Place Goujon in Airfry set to 180°c for 8-10 mins From Tempered.
  • Make the Curry Sauce: Heat butter in a pan, then cook the onion until soft. Add crushed garlic and ginger, stirring for 1 minute, add all spices siring in and cooking for 30 sec to release flavours. Mix in the tomatoe paste cooking for 1 min pour in coconut milk and broth, stirring well. Simmer for 8-10mins until thickened.
  • Chunk into 12-15 mm pieces the pineaple, pepper and onion.
  • Cut asparagus into 30 mm and boil for about 8 mins and drain.
  • Get presenation bowl and place the pineapple, pepper, onion and goujons.
  • Pour over curry sauce, sprinkle over almonds and place microgreens in the middle.
  • Toast the naan for 2 mins.
  • Serve and enjoy.