Step 1

To make the sauce, put the onion, carrot and oil into a saucepan and cook over a low–medium heat for 4–5 minutes, stirring frequently, until soft but not coloured.

Step 2

Add the garlic, ginger and curry powder and cook for a minute, stirring often. Add the flour, mix well and cook for a further 30 seconds. Gradually add the stock, stirring constantly. Bring slowly to the boil, reduce to a simmer and cook gently for 10 minutes until smooth and thickened.

Step 3

Blend the sauce until smooth using a stick blender and season to taste with soy sauce, salt and pepper.

Step 4

To prepare the chicken, tip the flour onto a plate, the beaten egg onto another and the breadcrumbs onto a baking tray.

Step 5

Coat the chicken fillets in flour, shake off the excess, then dip into the beaten egg to coat and shake off any excess. Put the chicken into the breadcrumbs and turn gently so that each piece is evenly coated.

Step 6

Heat the oil in a large frying pan over a medium heat. Add half of the chicken pieces and cook for about 3 minutes on each side, or until golden. Remove from the pan and keep warm while you fry the remaining chicken.

Step 7

Serve the crisp chicken with steamed rice and the hot curry sauce poured over.