Chicken Katsu Curry

The recipe

Instructions

1. 1
   Cook the rice in boiling water until tender, then drain and keep warm.
2. 2
   Fry the chopped onion, carrot and garlic in a little oil for 5 minutes, stir in the curry powder and flour left over from coating, then add the crumbled stock cube, honey and 400ml water. Simmer 12-15 minutes and blend smooth.
3. 3
   Coat each chicken breast in flour, then beaten egg, then breadcrumbs.
4. 4
   Shallow fry the chicken in hot oil for 4-5 minutes each side until deep golden and cooked right through with no pink inside.
5. 5
   Slice the crispy chicken, lay over the rice and pour the hot curry sauce alongside.

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