Set oven to 200ºC. Place rice in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15-20 minutes or until tender but still firm. Drain and rinse.
2. Roast the broccoli & tomatoes
Cut broccoli into small florets and halve tomatoes. Toss with 1 crushed garlic clove, oil, salt and pepper on a lined oven tray (see notes). Roast in the oven for 15-20 minutes or until tender and lightly browned.
3. Simmer the sauce
Heat a pan with oil over medium heat. Chop onion and grate carrot, add to pan and cook until softened. Crush in 1 garlic clove and add 2 tsp curry powder, 2 tsp sugar and 1/2 stock cube. Combine 1 tbsp cornflour with 1 1/2 cup water, add to sauce and simmer for 10-12 minutes.
4. Prepare the chicken
Crush cornflakes on a plate or piece of baking paper, season with salt and pepper. Whisk 1 egg in a shallow bowl. Slice and add chicken.
5. Crumb & cook chicken
Heat a large frypan with oil over medium-high heat. Press chicken into crumbs then add to pan. Cook in two batches, for 4 minutes on each side or until cooked through.
6. Finish and plate
Season sauce with salt and pepper to taste (see notes). Serve chicken nuggets with black rice, curry sauce, roast broccoli and tomatoes.
Cook broccoli on top of the rice if you have a steamer basket, you can also blanch in boiling water for 2-3 minutes if preferred. Serve tomatoes fresh.
Use curry powder to taste as different brands vary a lot in heat. Blend the sauce if you prefer it smooth.
Black rice, 1 tub (300g)
Broccoli, 1/2 *
Cherry tomatoes, 1 packet (200g)
Garlic, 2 cloves
Brown onion, 1/2 *
Cornflakes (GF), 1 packet (100g)
Chicken breast fillets, 600g
From your pantry
Olive + oil (for cooking), salt, pepper, curry powder, sugar/honey, cornflour, 1/2 chicken stock cube, 1 egg