A decadent treat with fried, breaded chicken and a smooth curry sauce – recreate this takeaway favourite in the comfort of your own kitchen.
- 4 chicken breasts
- 1 egg, beaten
- 8 tbsp cornflakes, finely crushed
- 2 garlic cloves, crushed
- 2 tbsp korma paste
- 1 tbsp soy sauce
- 4 tbsp ketchup
- 2 tbsp honey
- 2 tbsp cornflour
- Begin by preheating your oven to 200°c /180°c Fan / Gas Mark 6. Dip the chicken into the beaten egg, then transfer to the crushed cornflakes to coat. Repeat until all chicken breasts have been covered. Space out on a large baking tray and cook for 15-20 minutes, until cooked through.
- Meanwhile, put the remaining ingredients in a pan along with 500ml of water, and heat until it comes to the boil. Cover and leave to simmer for 5 minutes.
- Spoon the sauce onto some dishes, slice the chicken breasts and place on top. Serve with rice.
Lead image: Nopadol Uengbunchoo via Getty images.