This is such a crowd pleaser and total comfort food – I love to serve mine with some cauliflower rice and roasted green beans on the side but it’s totally up to you and what you’re in the mood for.

Serves 2

For the curry sauce:

4 shallots, diced
1⁄2 chilli, finely chopped
2 carrots, peeled and chopped 3 cloves garlic, minced
2 tbsp curry powder
500ml chicken stock
2 tbsp honey
2 tbsp coconut aminos
1 tsp cumin
1 tsp turmeric
1 bay leaf
1 tsp garam masala

2 chicken breast fillets, butterflied Sprinkle coconut flour
1 egg, beaten
100g ground almonds
Olive oil
Coarse sea salt and cracked black pepper Spring onions, finely chopped to serve Sprinkle of sesame seeds

Method:

1. Begin by making the curry sauce, heat a saucepan with some oil, add the shallots, chilli and garlic and cook until softened. Add the carrots and cook over a low heat for 6–8 minutes until they start to soften.
2. Stir in the curry powder and spices before cooking for a further minute. Gradually stir in the chicken stock until combined.
3. Next, add all of the remaining ingredients for the sauce and bring the mixture to the boil.
4. Reduce the heat and simmer for 15–20 minutes until sauce thickens.
5. Finally blend into a sauce, adding some additional chicken stock to loosen it out if needed.
6. To make the chicken, season both sides of chicken breasts with salt and pepper.
7. Coat the chicken breasts in the coconut flour, then dip into the egg, before covering in the ground almonds.
8. Heat some oil in large frying pan over medium-high heat. Place the chicken into the pan and cook until golden brown, about 3 or 4 minutes each side.

Recipe from The Wonky Spatula New Book – Cook Healthy, Live Happy