• Place a hand flat on top of the chicken and slice through to make thin steaks. Season with salt and pepper.
• Beat 1 egg (per 2P) in a medium bowl.
• Add the breadcrumbs and half the curry powder to a separate bowl. Season with salt and pepper.
• Dip the chicken into the egg and then the breadcrumbs, ensuring it is completely coated. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging and discard any excess egg.

• Place a large pan over high heat and add enough oil to cover the base.
• Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Meanwhile, halve, peel and thinly slice the onion.
• Trim and thinly slice the scallions.
• Halve the bell pepper and discard the core and seeds. Slice into thin strips.

• Meanwhile, place a pot over medium-high heat with a drizzle of oil.
• Add the onion, bell pepper, coleslaw, Thai spice mix and remaining curry powder.
• Fry for 4-5 mins, stirring occasionally.
• Add the coconut milk, soy sauce, korma paste and brown rice.
• Mix well and add a splash of water. Allow to warm through for 4-5 mins, stirring often. 

• Once the stir-fried rice is ready, season to taste with salt, pepper and sugar.
• When everything's ready, slice the chicken widthways. 

• Divide the curried brown rice between plates.
• Top with the sliced chicken.
• Scatter the sliced scallion over the top.