Make the curry sauce. Heat the oil in a deep saucepan or frying pan and cook the onion on medium heat for 3 minutes, stirring regularly. Add the garlic, cook for 2 minutes, then add the curry powder, turmeric, Chinese five spice and tomato puree. Stir the spices together and cook for 1-2 minutes before adding the chicken stock. Bring the pan to a low simmer and cook for 20 minutes, stirring occasionally, whilst you prepare the chicken tenders.

Make the chicken tenders. Season the chicken tenders with salt, white pepper and onion granules. Dip the chicken tenders in the egg and then cornflakes until coated all over, then transfer to a lined baking tray and spray with low calorie cooking spray. Bake for 15-20 minutes until golden and crispy.

Once the curry sauce has simmered, blend using a stick blender (this is optional), then add the coconut milk, honey, soy sauce and malt vinegar, stir to combine, then add the cornflour and cook the sauce down until it reaches your desired consistency.

Dip the chicken tenders in that delicious sauce. Serve with chips to bulk this meal out.