Chicken katsu curry

Preparation – 10 minutes

Finely chop the onion and the two cloves of garlic. Crack the egg into a bowl and mix with a fork. Cut the 2 chicken breasts into 4 pieces, about 1 centimetre thick.

Fill a large saucepan with water and bring to the boil. Add a pinch of salt and cook the rice according to the instructions on the package.

Finishing the chicken katsu curry – 30 minutes

Heat a drizzle of olive oil in a medium sized frying pan over a medium-high heat. Gently sauté the garlic and onion. Add 2 tablespoons of flour and 2 teaspoons of curry powder. Stir and cook for a minute.

Slowly pour in the chicken stock, then add a squeeze of honey, soy sauce, bay leaf and a teaspoon of garam masala. Bring to a boil, then lower the heat and simmer gently for 15 to 20 minutes.

Stir occasionally to prevent a skin from forming on top of the sauce. You can pass the curry sauce through a sieve for a smoother sauce.

Add flour to one of the deep plates and panko to the other. Season the chicken breasts with salt and pepper.

Coat the chicken breasts first in flour, then in the egg mixture, and finally in the breadcrumbs. Heat the sunflower oil in a thick based frying pan and deep fry the chicken breasts until golden brown.

Serve the chicken katsu curry with the cooked white rice, garnish with spring onion and/or a slice of lemon. Enjoy your meal!