KATSU CURRY

TAKES 55 MINS SERVES 4 2 ½tbsp sunflower oil 1 onion, diced 1 carrot, diced 4 garlic cloves, crushed 2tbsp mild curry paste 2 pitted dates 1tbsp dark soy sauce 500ml chicken stock 2tbsp cornflour, mixed with cold water 4 chicken breasts 100g plain four 1 large egg, beaten 100g panko breadcrumbs Lime juice Sticky rice and a green salad, to serve

1 Heat ½tbsp of oil in a pan and fry the onion and carrot for 5 mins until softened.

2 Add the garlic and curry paste and cook for 2 mins. Mix in the dates, soy sauce, stock and cornflour. Bring to the boil, then cover and simmer for 30 mins.

3 Heat the oven to 200C/ Gas 6. Season and dust the chicken with flour. Dip each breast into the beaten egg then breadcrumbs.

4 Heat the remaining oil in a pan. Brown the chicken, then cook in the oven for 15 mins or until cooked through. 5

Blitz the sauce with a stick blender. Add the lime juice and season. Serve with the chicken, rice and salad.

YOU CAN PREP THE KATSU SAUCE UP TO FIVE DAYS AHEAD AND REHEAT WHEN REQUIRED