Chicken

Heat sunflower oil in a saucepan, add sliced onions and chopped garlic and cook until softened
Add sliced carrots and cook over low heat for 10 to 12 minutes
Add plain flour and curry powder and cook for 1 minute
Gradually stir in chicken stock until combined, then add honey, soy sauce and bay leaf and bring to the boil
Reduce heat and simmer until the sauce thickens, then stir in garam masala
Strain the curry sauce through a sieve and return it to the saucepan
Season both sides of the chicken breasts with salt and pepper
Place plain flour, beaten egg and breadcrumbs in separate bowls
Coat the chicken breasts in flour, dip in beaten egg, then coat in breadcrumbs on both sides
Heat vegetable oil in a large frying pan and fry the chicken until golden brown, about 3 to 4 minutes each side
Place the cooked chicken on kitchen paper to absorb excess oil
Pour the curry sauce over the chicken and serve