Ingredients
- 4 chicken breasts, skin removed
- 2 free-range eggs
- 150g/5½oz porridge oats (or dried breadcrumbs)
- 2 tsp rapeseed oil
- 2 tsp ground turmeric
- 1 tsp curry powder
- 300g/10½oz basmati rice
- salt and freshly ground black pepper
For the sauce
- 1 tbsp rapeseed oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp curry powder
- 50g/1¾oz peanut butter
- 500ml/18fl oz chicken stock
- 1 tsp garam masala
- 1 red chilli, seeds removed, finely chopped
- 4 spring onions, thinly sliced, to garnish
Method
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Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
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Season the chicken with salt and pepper. Crack the eggs into a shallow bowl and season with salt and pepper. Tip the oats, oil, turmeric and curry powder into a separate shallow bowl and mix well.
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Dip each chicken breast into the egg, coating thoroughly. Then press it into the oats, turning to make sure it is well coated.
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Transfer the chicken to the lined baking tray. Bake for 25–30 minutes, or until it is cooked through and the oats are crispy and golden.
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Meanwhile, bring a large saucepan of salted water to the boil and cook the rice for 10–12 minutes, or according to the packet instructions. Drain well.
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While the rice cooks, make the sauce. Heat the oil in a frying pan over a medium heat. Add the onion and carrot and cook for 2 minutes, until softened. Add the garlic, curry powder, peanut butter and stock, stir and bring to a simmer. Remove from the heat and blend to a smooth purée using a stick blender.
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Stir the garam masala into the sauce, season with salt and pepper and add a little chopped chilli if you like it hot.
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Cut the chicken into strips and serve it with the sauce drizzled over and the rice on the side, garnished with red chilli and spring onions.
