For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Blend the sauce until smooth, then put the rough a sieve, return to saucepan and keep on low heat until ready to serve.
Cook the chicken breasts and slice, then pour the sauce over the chicken. Service with white boiled or sticky rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (494g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 9.1mg||3 %|
|Sodium 468.8mg||16 %|
|Potassium 1034.3mg||27 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 28g|
|Protein 12.3g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 231
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