Cook & Prep Time: 1 hour

Calories: 400-500



  • Curry Sauce
  • 2 garlic cloves
  • 1 onion
  • 1 tbsp curry powder
  • 2 tbsp cream flour
  • 1 tsp turmeric
  • 500ml chicken stock
  • 1 heaped tbsp brown sugar
  • Salt


  • 4 Chicken Breasts
  • Basmati Rice
  • 2 Eggs Cream Flour
  • 100g breadcrumbs
  • Garnish: Coriander Chilli Spring onion Lime



  1. Preheat the oven to 180C. Start by making the curry sauce. Saute the onion & garlic in a little bit of oil over a medium heat until they are translucent with a generous pinch of salt. Add the curry powder, flour and turmeric and allow it to coat the onions and garlic.
  1. Gradually add the chicken stock so that you don’t get any lumps from the flour. Once all the chicken stock is added allow the sauce to thicken for a few minutes. Once its the thickness you desire blitz it all together so its a nice smooth consistency without any onion bits & season to taste.
  1. Next prepare the chicken, coat the chicken breasts in flour, egg and then the breadcrumbs (Using one hand for the dry ingredients and one hand for the wet ingredients). Next seal off the chicken on a pan with some olive oil for about 2 minutes a side. Spread them out on some parchment paper on-top of a baking tray so they are ready for the oven.
  1. To finish the chicken, put it into the oven for about 20 minutes so that its completely cooked through. While these are cooking pop on some basmati rice as per their cooking instructions and squeeze in some lime when it’s cooked and mix it through. 
  1. To plate, finely chop up all the garnish ingredients. Firstly put a bed of rice on the plate, followed by the chicken breast sliced into smaller pieces but keeping it in its formation. Then pour a generous amount of curry sauce over the chicken. Then top with finely sliced chilli, coriander, spring onion and a small wedge of lime.