Chicken katsu curry
4 chicken breasts (about 150g each) 150ml sunflower oil 1 large free-range egg, beaten 1tbsp soy sauce 100g panko breadcrumbs (available in good supermarkets) 25g flour, seasoned 300g sticky rice, cooked, to serve 6 spring onions, thinly sliced, to serve
FOR THE CURRY SAUCE
1tbsp sunflower oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 thumb-sized piece of fresh ginger, very finely chopped 1tbsp curry powder 1tsp ground turmeric
1/4tsp chilli powder 1tbsp tomato puree 500ml chicken stock 1tsp cornflour 2tsp rice wine vinegar 1tbsp honey 1tbsp soy sauce
make the sauce. Heat the oil in a pan over a medium heat, add the onion and fry for six minutes before stirring in the garlic and ginger; fry for one to two minutes. Sprinkle in the curry powder, turmeric, chilli powder and tomato puree and stir. 2Pour in the chicken stock and bring to a steady simmer. Cook for eight minutes and then mix two tablespoons of the hot liquid with the cornflour in a bowl until it is smooth. Pour this back into the pan along with the rice wine vinegar, honey and soy sauce.
Cook for a further three minutes until the sauce has thickened and then blitz until smooth with a handheld stick blender. 3Put the chicken breasts on a
chopping board. Place a piece of parchment paper on top and, using a rolling pin, bash the breasts to flatten them to a thickness of about 2-3cm. 4Heat the oil in a large frying pan over a medium-high heat. Whisk together the egg and soy sauce in a deep, flat bowl, and put the breadcrumbs and seasoned flour in separate bowls. Remove the parchment paper and dip each breast first in the seasoned flour, then in the egg mixture and finally the panko breadcrumbs. 5Fry the crumbed chicken in the oil for five to six minutes until golden brown and cooked all the way through. Remove with a slotted spoon and transfer to a plate lined with kitchen paper. 6Slice the chicken and serve with the cooked sticky rice, spring onions and a generous amount of curry sauce.