Preheat the oven to 200°C/400°F/Gas Mark 6. Spread the breadcrumbs onto a baking tray and cook for 5-10 minutes, stirring occasionally, until golden brown. Leave to cool.

Meanwhile, heat a drizzle of oil in a large frying pan and cook the onion over medium heat for 5-7 minutes, or until softened. Add the garlic, ginger and curry powder, and cook for 1 minute until fragrant.

Add the chicken and cook for 5-7 minutes, or until browned. Stir in the flour and cook for 1-2 minutes.

Add the stock, soy sauce and honey. Bring to the boil, then simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.

Meanwhile, cook the rice according to the packet instructions.

Divide the rice between four bowls. Pour the curry sauce over each portion, and sprinkle with the crispy breadcrumbs to serve.