Chicken Katsu Curry

To make the sauce, heat 1 tbsp sunflower oil in a pan over medium heat, add the onion and fry for 6 minutes before stirring in the garlic and ginger, frying for a further 1–2 minutes.

Sprinkle in the curry powder, turmeric, chilli powder and tomato purée and stir to coat the vegetables.

Pour in the chicken stock alongside the coconut milk and bring to a steady simmer; cook for 15 minutes.

Add rice wine vinegar, honey and soy sauce; cook for a further 3 minutes until the sauce has thickened, then blitz until smooth with a hand‑held stick blender.

Place the chicken breasts on a chopping board, cover with parchment paper and bash with a rolling pin to a thickness of about 2–3 cm (¾–1 inch).

Heat the remaining oil in a large high‑sided frying pan over medium‑high heat.

Whisk together the egg and 1 tbsp soy sauce in a wide bowl; place seasoned flour, the egg mixture and panko breadcrumbs in separate bowls.

Dip each breast first in the flour, then in the egg mixture, and finally coat with the panko breadcrumbs.

Fry the crumbed chicken in the oil for 5–6 minutes until golden brown on both sides and cooked through; remove with a slotted spoon and drain on kitchen paper.

Slice the chicken and serve with the cooked sticky rice, spring onions, a generous amount of curry sauce and any extra steamed vegetables you like.