CHICKEN CURRY

Serves 2 You will need:

• 1 tablespoon olive oil

• 1 onion, diced

• 4 cloves garlic, sliced

• 2 carrots, peeled and diced

• 1 tablespoon curry powder

• 1 teaspoon garam masala

• 400ml chicken stock

• 2 teaspoon honey

• 1 tablespoon soy sauce

• 2-3 tablespoons yoghurt

• Salt and freshly ground black pepper

• 60g flour

• ½ teaspoon salt

• 1 egg, beaten

• 80g breadcrumbs

• 2 chicken breasts, sliced into strips

• Rice and coriander, to serve

1 Preheat the oven to 180°C, 350°F, Gas 4. To make the curry sauce, heat the olive oil in a large pot and gently sweat the diced onions, the sliced garlic and the diced carrots for about 20 minutes, then stir in the curry powder and the garam masala. Add the chicken stock and simmer until the liquid is reduced by half. Blend, and then stir in the honey, the soy sauce, the yoghurt, and season with some salt and freshly ground black pepper to taste.

2 Pour the flour into a bowl and mix in the salt, then put the beaten egg in another bowl, and put the breadcrumbs into a third bowl. Dip each chicken strip into the flour, then into the beaten egg, and finally into the breadcrumbs. Put the crumbed chicken pieces on a lined baking tray and cook them for about 20 minutes, or until they are golden and cooked through. Serve them with the curry sauce spooned over the top, alongside some rice. Sprinkle some fresh coriander over the top.