Anyone who knows Japanese food knows katsu curry is a game changer! Breaded chicken breast with a super special curry sauce slapped all over it.
To make the sauce, heat the oil in a small pan. Add the onion, garlic and ginger and fry for 2 minutes, then throw in the carrots and sweat slowly for 10 minutes with the lid on, giving the odd stir, until softened and starting to caramelise. Stir in all the dry spices and cook for a minute. Slowly pour in your chicken stock until combined. Add the honey and soy sauce and bring to the boil, reduce by half and add your coconut milk, simmer for 20 minutes, so the sauce thickens but is still of pouring consistency. Then pass the sauce through a sieve
Lay the seasoned flour, egg and breadcrumbs on separate plates. Coat the chicken in the flour, then dip into the egg and finally into the breadcrumbs.
Heat the oil in a frying pan and fry the breaded chicken breasts for 5 minutes on each side, or until golden and cooked through. Remove from the pan with a slotted spoon and leave to drain on kitchen paper. Slice the chicken diagonally and serve with the sauce drizzled over and our crunchy pickled salad