Instructions

1. In a pot, heat the vegetable oil and gently fry the onion, carrot and garlic for five minutes, until softened. Stir in the curry powder and cook for a minute, until fragrant. Stir in the cornflour and gradually add the chicken stock, stirring all the time.
2. Stir in the honey, soy sauce and add the bay leaf. Simmer for 20 minutes. If the sauce starts to get too thick, add a little water to loosen. Remove the bay leaf, stir in the garam masala and blend until smooth, using a stick blender.
3. Heat some vegetable oil to 170C in a deep based saucepan or deep fat fryer. Lightly pound the chicken breasts until slightly flattened, and dip alternately in flour, egg and breadcrumbs until well covered.
4. Slowly drop into the hot oil and cook for 8 – 10 minutes, until cooked through. Drain on kitchen paper and slice before serving on a mound of white rice, drizzled with curry sauce and topped with Japanese pickles.