Peel and finely slice the carrots and the red onions. Wash and pick the coriander leaves.
Heat a wok and add a little olive oil. Add the onions and allow to soften before adding the carrots, butter, cumin and the sugar. Add enough water to come halfway up the height of the carrots. Cover and cook for 5 minutes.
Season the chicken fillets with fleur de sel and the tandoori seasoning. Add a drizzle of olive oil to a heavy-based pan or cooking pot and cook the chicken for approximately 6 minutes on each side.
Remove the cover from the carrots and cook until all the liquid has reduced and the carrots are caramelised. Add the coriander and rectify the seasoning.
Serve the tandoori chicken on a bed of carrots.
«Add a spoonful of flour and some coconut milk to the cooking liquid to make a base for a sauce.»