First make the sauce. Peel and chop the onion, peel and crush the garlic cloves. Peel the carrots and chop them up - I prefer it cut into quarters lengthways then cut into chunks.

Heat the rapeseed oil in a large pan and add the onions and garlic. Fry on a low-med heat for 2-3 minutes until they soften.

Add the carrots, stir and place a lid on the pan. Cook for around 10 minutes, stirring occasionally.

Add the gluten free flour, curry powder and garam masala and mix well. Cook for 30 seconds on a medium heat. Next, add the stock gradually, stirring so there are no lumps.

Add the soy sauce, bay leaf and honey, stir well and bring to the boil. Once boiling, turn down to a simmer and leave to simmer for 20 minutes, stirring regularly.

While the sauce is cooking, make the chicken. Blend the slices of bread in a food processor to make crumbs. Place the flour seasoned with salt and pepper, the egg (whisked up a little) and the breadcrumbs on thee separate plates.

Place the chicken breasts between clingfilm and bash them with a rolling pin until they are around 1/2 to 3/4 of an inch thick.

Coat the chicken breasts in the flour, then the egg, and then the breadcrumbs. Make sure they are coated evenly.

Heat the oil in a flat-based pan on a med-high heat. Once hot, add the breaded chicken breasts - you want them to sizzle nicely as they go in! Cook on a med-high heat for 5 minutes on each side; they should be nice and golden on the outside.

Microwave the rice, and once everything is cooked, serve up. The sauce should be nice and thick, but pourable. Place the rice on the plate or bowl, slice the chicken up and place on top. Then pour over the curry sauce and sprinkle the spring onion and coriander on top.