Ingredients
Method
- Start with the sauce. Soften the onion, garlic and ginger in a little oil over a medium heat until sweet and translucent. Add the curry powder, garam masala and flour and cook for a minute, stirring so nothing catches. Gradually add the chicken stock, stirring as you go to keep it smooth. Add the soy sauce, honey and ketchup, then leave it to simmer for 15–20 minutes until it thickens nicely. Blend until completely smooth and set aside - it'll keep happily while you get on with the chicken.
- For the chicken. Flatten the breasts slightly between two sheets of cling film so they cook evenly - a rolling pin works perfectly. Set up your three stations: seasoned flour, beaten egg, and panko breadcrumbs. Coat each breast in that order, pressing the panko on firmly so it really adheres. Lay them on a baking tray, drizzle generously with olive oil, and bake at 180°C for 25–30 minutes until deeply golden and cooked through.
- To serve. Slice the chicken on the diagonal and arrange over fluffy rice. Spoon the sauce generously over the top - don't be shy with it - and finish with fresh coriander and spring onion if you fancy.
Notes
The sauce is the star here and it reheats beautifully, so it's well worth making a double batch and keeping some in the fridge for the week. It's also brilliant with tofu if you want to make it veggie.
Don't skip the panko - regular breadcrumbs just won't give you that same satisfying crunch. Most supermarkets stock it now and it's worth having a bag in the cupboard permanently.