2chicken breast fillets, pounded down to 1cm thickness
salt and pepper
Preheat oven to 180 degrees c.
For the curry sauce: Heat frylight in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes (keep stirring).
Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
Turn down heat and simmer for 20 minutes or until sauce thickens a little but is still of pouring consistency. Stir in garam masala. Whizz sauce up with a hand blender; return to saucepan and keep on low heat until ready to serve.
For the chicken: Season both sides of chicken breasts with salt and pepper. Place egg and crushed cornflakes in separate bowls and arrange in a row. Dip the chicken breasts in egg, then coat in cornflakes, making sure you cover both sides.
Spray a baking tray with frylight, place the chicken on the tray, and spray all over with frylight. Bake for 20 minutes. I keep the sauce bubbling away to thicken up during this time
Pour curry sauce over basmati rice, place the chicken on the plate and sprinkle with coriander if you have it!
This goes well with sugarsnap peas, or edamame for a more authentic Wagamama experience!