Cover and bash your chicken breast until 1-2” thick and season generously with salt and pepper. To bread your chicken, dip and coat in plain flour, then dip and coat in egg wash, back to flour and then once more in egg wash, then finally coat in breadcrumbs. Make sure every inch of chicken breast is coated with breadcrumbs.

Heat tbsp of oil in a deep pan and add onion and carrot. Cook slowly on low heat for 10-15 mins before adding garlic, ginger and tomato paste. Continue to cook for 1 mins then add curry powder, turmeric and garam masala and a splash of water to deglaze pan. Let this sizzle for 1-2 mins, until fragrant, then add chicken stock and stir to combine. Simmer sauce for 15-20 mins until reduced by half.

Transfer sauce to a blender and blitz until smooth. Once blended, transfer back to pan and add light coconut milk, soy sauce and honey. Bring to a low simmer and reduce as much as you wish. If you don't wish to reduce curry sauce any more, then just keep it warm on the hob.

Heat remaining oil (2 tbsp) in a pan and add breaded chicken. Fry for 3-4 mins on each side, until golden and crispy, then transfer to a line baking tray and bake for another 10-15 mins.

Serve with basmati or stick rice. Garnish with spring onions, picked cabbage or onion, cucumber and sesame seeds.