Method Steps

1. Step 1: Place the chicken breasts between two sheets of cling film and bash them gently with a rolling pin until they are about 1cm thick.

   Ingredients used in this step:

   • 2 chicken breast

2. Step 2: Set up a breading station: seasoned flour on one plate, a beaten egg in a shallow bowl, and breadcrumbs on another plate.

   Ingredients used in this step:

   • 100 g breadcrumbs
   • 50 g plain flour
   • 1 large eggs

3. Step 3: Coat each chicken breast first in the flour, then dip into the egg, and finally coat thoroughly in the breadcrumbs.

4. Step 4: Heat 2 tbsp of vegetable oil in a large frying pan over medium-high heat.

   Ingredients used in this step:

   • 29 ⁵/₈ ml vegetable oil

5. Step 5: Fry the breaded chicken for 5-6 minutes on each side until golden, crispy, and cooked through. Remove and keep warm.

6. Step 6: To make the sauce: Finely chop the onions and carrots, crush the garlic, and grate the ginger.

   Ingredients used in this step:

   • 2 white onion
   • 1 garlic cloves
   • 10 g fresh ginger
   • 2 carrot

7. Step 7: In a separate saucepan, heat the remaining 1 tbsp of oil and fry the onion and carrots until softened.

   Ingredients used in this step:

   • 14 ³/₄ ml vegetable oil

8. Step 8: Stir in the garlic and ginger, cooking for 1 minute.

9. Step 9: Add the mild curry powder and stir well to coat the vegetables.

   Ingredients used in this step:

   • 14 ³/₄ ml mild curry powder

10. Step 10: Pour in the chicken stock and soy sauce. Bring to a boil, then reduce the heat and simmer for 15 minutes until the carrots are tender.

    Ingredients used in this step:

    • 500 ml chicken stock
    • 29 ⁵/₈ ml soy sauce

11. Step 11: Use a stick blender to blend the sauce until smooth (or leave chunky if preferred).

12. Step 12: Slice the crispy chicken and serve with rice, pouring the warm katsu curry sauce over the top.

    Ingredients used in this step:

    • 9 ⁷/₈ ml sea salt
    • 9 ⁷/₈ ml ground black pepper