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1
["To start, grate or blitx the cali into rice and lay out on oven dish. Chop and sprinkle the coriander and season. Drizzle the toasted sesame oil and mix together.", "Place int the oven to roast for 25-20 mins, stirring half way through.
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2
For the sauce, chop the carrots, onion and garlic and add to a saucepan with the stock. Cook for 10-15 minutes allowing the onions to soften.", "Combine the bay leaf, coriander, chilli, curry powder and cumin and add to the saucepan with the coconut amino and agave nectar.", "Add the arrowroot gradually and stir breaking down any lumps. This can continue to cook on a mild heat for a further 20 minutes.", "For the chicken, slice each breast into strips.
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3
Place the tapioca flour, ground almonds and seasoning to a bowl.", "Squeeze the lime juice over the chicken and place each strip into the flour mixture coating evenly. Leave these in the flour mixture until ready to cook.", "The sauce will have darkened in colour. I had this two days in a row and the second day decided to blitz the sauce in the food processor!
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4
Place some oil in the pan and cook the chicken on each side for about 8 minutes, ensuring it's cooked through and crispy on each side.", "Serve with a slice of lime and the sauce poured on top."]
