Instruction

• Prep:15min › Cook:30min › Ready in:45min For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened
• Stir in carrots and cook over low heat for 10 to 12 minutes
• Add flour and curry powder; cook for 1 minute
• Gradually stir in stock until combined; add honey, soy sauce and bay leaf
• Slowly bring to the boil
• Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency
• Stir in garam masala
• Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve
• For the chicken: Season both sides of chicken breasts with salt and pepper
• Place flour, egg and breadcrumbs in separate bowls and arrange in a row
• Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides
• Heat oil in large frying pan over medium-high heat
• Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side
• Once cooked, place on kitchen paper to absorb excess oil
• Pour curry sauce over chicken, serve with white rice and enjoy!