Spray a large saucepan with low-cal spray oil. Add the onion, garlic and ginger for 5-6 minutes or until the onion is starting to brown.
Add the garam masala, turmeric, chilli powder, and purée, and fry for a further 1 min. Pour in the stock with 250ml water.
Next, add the carrot, pepper soy sauce, and honey, bring to a boil. Then lower the heat and simmer gently for about 20 mins for 30mins. Meanwhile, get the breadcrumbs and season with salt and pepper.
Place the chicken breasts in clingfilm and flatten them with a rolling pin. Then, dip the chicken in the egg and coat with the breadcrumbs. Spray a baking tray with low-cal spray oil and place the chicken on the tray. Bake in the oven for 15-20 minutes, until the chicken is cooked through.
Then mix the cornflour with 2 tsp cold water and stir into the sauce. Simmer for 1 min. Remove from the heat.
Spoon the mixture over the chicken and serve with basmati rice.
If you enjoyed this recipe try our skinny spice bag.