fry the onion, garlic, ginger and chilli flakes in a shot of oil for a few minutes to soften. spoon the flour and curry powder into the pan and stir for a minute. gradually pour in the chicken stock as you stir, then add the honey and soy. simmer for 10 minutes, then blend with a stick blender for smooth consistency. heat a pan of salted water to the boil and dump the rice into the boiling water, stir and simmer for 10 minutes until cooked. slice into each chicken breast and open like a book into a thinner butterfly shape. season the chicken breasts with salt and pepper, then dip into the flour, then beaten egg mixture and finally the breadcrumbs fry the chicken breasts for 3-4 minutes on each side in a generous glug of oil in a pan over a gentle heat until golden brown and cooked right through. drain the rice and serve in a mound on the plate. cut the chicken breast into strips, double checking that it’s cooked through, then place on the rice, spoon over the sauce and sprinkle with the spring onions. Serves 2