Get the rice on to cook. Rinse it under the tap in a sieve, then place in a saucepan with enough water to reach the first knuckle of your finger when you put it in the pan. Add salt. Bring to the boil.

Cook rice on low heat for 10 minutes, or until water has disappeared. Take of lid, cover with clean tea towel, put lid back on and remove from the heat.

Peel and slice the onion and carrot and heat the oil in a deep pan.

Fry the onion and carrot until softened and lightly browned., then stir in the curry powder and cook off for 1-2 minutes.

Meanwhile, prepare three dishes... One with the cornflour, chilli powder, salt and pepper; one with the eggs, beaten and one with the corn flakes (which you need to crush in a food bag using a rolling pin to resemble breadcrumbs)

Next, butterfly each of the chicken fillets and cut in half down the middle to make four pieces.

Heat the 2 tbsp of oil in a skillet or heavy frying pan.

Dredge the fillets in first the corn flour, then egg then corn flakes (I wear latex gloves for this bit)

Fry the coated fillets for 4-5 minutes each side. While the are cooking, use a stick blender to blitz the curry sauce until smooth.

Stir the Yakisoba sauce in the curry sauce.

Drain the chicken on kitchen paper and dab off excess oil.

Uncover the rice and fluff it up with a fork.

Serve the rice with the chicken on top, covered with a generous amount of curry sauce.