Chicken Katsu Curry

1. Add the vegetable oil to a large, heavy-bottomed saucepan over a medium heat. Add the onion and fry until just starting to brown, around 5 minutes.

2. Add the garlic paste and tomato puree and fry for a further minute. Stir through the katsu spice blend, salt, and sugar and stir to combine. Add in the carrots, potato, and chicken stock. Stir to combine. Bring to a boil, lower the heat, cover, and simmer until the vegetables are tender, 20-25 minutes.

3. Now, prepare the chicken. Add the flour, eggs, and breadcrumbs to three separate bowls. Add the soy sauce to the eggs and whisk well.

4. Dip each chicken breast half into first the flour, followed by the egg and the breadcrumbs, ensuring the chicken is well coated in each. Use one hand for the dry ingredients and your other hand to dip in the egg.

5. Add enough vegetable oil to cover the bottom of a large frying pan. Heat over a medium-high heat. Once hot, fry the chicken until golden on both sides, around 10 minutes.

6. By now your curry should be ready. Add the cornflour slurry to the curry and stir until thickened, around 1 minute. Stir through the butter until melted.

7. Serve the chicken and curry sauce with freshly steamed jasmine rice and garnish with spring onion.