Chicken Katsu Curry

Curry sauce

• butter40 g
• plain flour3 tbsp
• mild curry powder2 tbsp
• garam masala1 tsp
• onions1
• carrots1
• garlic cloves2
• fresh ginger2 cm
• chicken stock600 ml
• apples1
• honey1 tbsp
• soy sauce1 tbsp

Katsu

• chicken breasts4
• plain flour80 g
• eggs2
• panko breadcrumbs120 g
• sunflower oil500 ml
• salt

To serve

• short-grain rice300 g
• spring onions (optional)2
• water360 ml

Rice

1. 01

   Rinse the rice until the water runs clear, then bring it to the boil in a pan with the water, cover and cook on the lowest heat for 12 minutes. Leave it covered off the heat until needed, at least 10 minutes.

Curry sauce

2. 02

   Finely chop the onion, dice the carrot, crush the garlic, grate the ginger and warm the stock in a small pan. Melt the butter, add the onion and the carrot and cook for 8 minutes until softening. Add the garlic and ginger for 1 minute.

3. 03

   Stir in the flour, curry powder and garam masala and cook for 2 minutes — cooking the spices in the roux is what stops the sauce tasting powdery.

4. 04

   Whisk in the hot stock a little at a time until smooth, then grate in the apple and add the honey and soy sauce.

5. 05

   Simmer for 20 minutes until thick enough to coat a spoon. Blend it smooth if you prefer it like the restaurant version.

Katsu

6. 06

   Beat the eggs. Butterfly and flatten the chicken breasts, season them with salt and coat each piece in flour, then beaten egg, then the panko breadcrumbs, pressing the crumbs on.

7. 07

   Shallow-fry in 1 cm of sunflower oil at 170°C for 3 to 4 minutes a side until deep golden and cooked through with no pink in the middle. Drain on a rack.

8. 08

   Rest for 2 minutes, then slice into thick strips so the crumb stays attached.

To serve

9. 09

   Slice the spring onions. Serve the sliced katsu over the cooked rice with the sauce poured beside it rather than over the crumb, so it stays crisp, and scatter with the sliced spring onions.