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