1 carrot, chopped
2 garlic cloves, crushed
2 tsp grated fresh ginger
1 brown onion, chopped
500ml/18fl oz chicken stock
jasmine rice, to serve
1 tbsp plain flour
salt and freshly ground black pepper
100g/3½oz dried breadcrumbs
1 tbsp medium curry powder
1–2 tbsp soy sauce
1 tbsp sunflower oil
3 tbsp sunflower oil
1 free-range egg, lightly beaten
400g/14oz chicken mini fillets or 2 chicken breasts, cut into strips