Instructions

For the curry sauce

1. Spray a large saucepan with some Coconut oil spray.
2. Add the onion, garlic and ginger and cook for approx 3 mins, until onion is softened. Add the carrots, apple and courgette and lightly fry for a further 4-5 mins.
3. Mix in all the spices to evenly coat.
4. Add the stock, honey, soy sauce and bay leaf and bring to the boil. Reduce heat and simmer (lid off) for approx 30 mins, until all vegetables are softened.

For the chicken

1. While the sauce is cooking, Preheat oven too 200c or 400f
2. Season the whole wheat bread made into breadcrumbs (or rice crispies with some salt and black pepper.
3. Place each chicken breast in some cling film and bash down into thinner fillets with a rolling pin or meat tenderiser. Remove cling film and discard.
4. Dip the chicken breast into the beaten eggs and then cover with the whole wheat breadcrumbs (or rice crispies) and place on a baking tray sprayed with some Coconut oil spray.
5. Bake in the oven until breaded chicken breasts are nice and golden. (approx 30 mins)
6. While the chicken is cooking, add rice to a saucepan, with 2 cups of water and a little salt. Bring to a boil, then simmer until liquid is almost all absorbed, turn off heat, but leave covered with lid for approx 10 mins, for steam to continue to cook rice.
7. Slice each breaded chicken breast into pieces and serve alongside some steamed jasmine rice and fresh coriander and grated carrots.
8. Remove the bayleaf
9. Put curry sauce into a blender and blend till smooth, and then add back to the heat and simmer down for 10 mins so that it becomes a thick smooth sauce and ladle over the chicken and rice.
10. Enjoy!!