Ingredients

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp fenugreek seeds
• 2 cardamom pods
• 2 tbsp vegetable oil
• 2 onions
• sliced
• 2 garlic cloves
• sliced
• 2 small red bird’s-eye chillies
• 1 x 400g/14oz tin chopped tomatoes
• 2.5cm/1in piece root ginger
• peeled
• grated
• 1 tbsp ground turmeric
• 250ml/9fl oz chicken stock
• 1 tbsp honey
• 1 tbsp soy sauce
• 150g/5½oz plain flour
• seasoned with salt and freshly ground black pepper
• 200g/7oz Japanese panko breadcrumbs
• 2 free-range eggs
• 4 chicken breasts
• cut into strips
• 4 tbsp vegetable oil
• 3 carrots
• sliced
• 2 spring onions
• chopped
• cooked basmati rice
• to serve

Directions

• For the sauce
• fry the spices in a dry frying pan for 2-3 minutes
• then grind to a powder in a mortar and pestle.
• Heat the oil in the same frying pan used to the fry the spices and fry the onions for 8-10 minutes
• or until golden-brown. Add the garlic
• chilli
• chopped tomatoes
• ginger and turmeric.
• Bring the mixture to the boil
• then add the stock and simmer for 25 minutes.
• Leave to cool slightly
• then blend the mixture until smooth
• then stir in the honey and soy sauce. Keep warm.
• Meanwhile
• for the katsu curry
• sprinkle the flour and breadcrumbs onto separate plates. Beat the eggs in a bowl.
• Dredge the chicken pieces in the flour
• then dip in the egg and coat in the breadcrumbs
• shaking off any excess.
• Heat the oil in a frying pan over a medium heat and fry the chicken pieces for 2-3 minutes on each side
• or until golden-brown. Remove from the pan and set aside to drain on kitchen paper.
• Meanwhile
• cook the sliced carrots in a pan of boiling water for 4-5 minutes
• or until tender. Drain.
• To serve
• stir the cooked carrots and spring onions into the curry sauce. Spoon the cooked rice onto serving plates
• spoon over some sauce and top with the fried chicken pieces.