1

Line a baking tray with baking paper and place a wire rack on top. Preheat the oven to 200°C, fan 180°C, gas mark 6.

2

Put the flour, breadcrumbs and eggs into 3 shallow bowls. Put the chicken fillets between two pieces of nonstick baking paper and bash with a rolling pin until the chicken is about 1cm thick.

3

Dip each of the chicken fillets in the flour, then the egg and finally the breadcrumbs. Mist a large frying pan with cooking spray and put over a medium heat. Once hot, add the chicken and cook for 1 minute each side until golden, then transfer to the wire rack on the baking tray and cook in the oven for 10 minutes.

4

While the chicken is cooking, make the sauce. Mist a large nonstick pan with cooking spray and put over a medium heat. Add the onion and cook for 6-8 minutes until softened, then add the ginger and garlic and cook for 1 minute. Add the curry powder and flour and cook for a further 1 minute.

5

Gradually stir in the stock, then add the soy sauce and honey, stirring to combine. Bring to a boil, then reduce the heat and simmer for 10 minutes, until thickened. Allow the sauce to cool slightly, then transfer to a blender and blitz until smooth. Season to taste.

6

Toss the rocket with the sushi ginger. Slice the chicken and serve with the sauce drizzled over, with the salad on the side.