Fry the seeds and pods in a dry pan for 2-3 minutes before grinding them into a powder.
Heat oil in the pan and fry sliced onions for 10 minutes until golden.
Add garlic, chilli, tomatoes, ginger, and turmeric to the onions.
Add the stock, bring to a boil, and simmer for 25 minutes.
Cool the mixture slightly and blend until smooth.
Stir in the honey and soy sauce and keep the sauce warm.
Dredge chicken strips in flour, dip in beaten egg, and coat with breadcrumbs.
Heat oil in a pan and fry the chicken for 3 minutes per side until golden.
Boil the sliced carrots for 5 minutes until tender and drain.
Stir carrots and spring onions into the sauce and serve over rice with the chicken.