Serves: 2

Preparation time: 10 minutes

Cooking time: 25 minutes

For the sauce:

  • 1 tablespoon vegetable or sunflower oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2.5 cm piece root ginger, peeled and finely grated
  • 1 carrot, peeled and diced
  • 2 tablespoons mild curry powder
  • 1 teaspoon turmeric, 1 tablespoon plain flour
  • 300 ml chicken stock, 100 ml coconut milk

  • 1 teaspoon soy sauce, 1 teaspoon honey

For the chicken:

  • 2 x 50 g packs Peparami Pep’d Up Chicken Bites
  • 1 tablespoon plain flour
  • 1 egg, beaten
  • 25 g Panko crumbs

unflower oil, for deep frying

Cooked jasmine rice, to serve

Step 1

Heat the oil in a saucepan, add the onion, garlic and ginger and cook for 2 minutes, then stir in the carrots. Cover and cook over a low heat for 10 minutes, stirring occasionally until the vegetables have softened and starting to caramelise.

Step 2

Stir in the spices and flour and cook for 2 minutes, then gradually stir in the stock, bit by bit, then add the coconut milk, soy and honey. Reduce the heat and simmer uncovered for 10 minutes.

Step 3

Press the sauce through a sieve.

Step 4

Whilst the sauce is cooking, prepare the chicken. Place the flour, egg and breadcrumbs in 3 separate small bowls.

Step 5

Dip each Pep’d Up Chicken Bite in the flour, then the egg and finally the breadcrumbs.

Step 6

Heat the oil in a deep frying or wok to come halfway up, then fry the chicken for 2-3 minutes each side until golden.

Step 7

Reheat the sauce and serve the chicken on the rice with the sauce poured over the top.