For The Sauce...
- On a medium high heat add the olive oil to a sauce pan
- Dice the onion and add to the pan and cook for 3-5 minutes until tender
- Chop the garlic and the ginger and add to the pan with the Garam Masala and Curry powder and mix well. Cook for another 2 minutes
- Turn the heat down to a medium/low heat
- Add a dash more oil to the pan
- Dice the carrot and add to the pan, mix through and cook for 15 minutes stirring occasionally until starting to caramelise NOT BURN!
- Add the vegetable stock and cook for another 15 minutes
- Add Coconut Milk and the maple syrup and cook for a further 5 minutes
- Remove from the heat and blitz up the sauce with a hand blitzer/food processor. You're looking for a thick sauce consistency. If its too thick add a dash more coconut milk/veg stock
- Season to taste and add more syrup if needed- (no more than half of what you have already put in)
For The Chicken...
- In a bowl add the curry powder to the milk and mix through thoroughly, add the chicken and fully submerge it. Cover with cling film and refrigerate for at least 2 hours
- When ready, remove from the milk and curry powder mixture, shake of any excess and drop into the breadcrumbs, drop back into the milk, then back into the breadcrumbs ensuring all the chicken is covered and set aside. *Press the breadcrumbs into the chicken when doing this in order to help them stick
- Fill a large pot with the vegetable oil and put on a medium high heat. Heat to 175C or take a couple of pieces of bread crumbs and drop them in to see if they go golden.
- Carefully drop your chicken in (you may need to do it in batches as the chicken shouldn't be crowded in the pan) and cook for 8-10 minutes or until golden brown all over.
- Carefully remove from oil, drain on a piece of kitchen roll, then serve with the sauce.