Chicken Katsu with a vegetable mash and rice

Method

2. 1

   Start boiling your rice to the packet description. Aim for 18 minutes for the recipe.

3. 2

   Now let’s make the sauce, fry the onions and garlic in a large pan with some olive oil, until soft, then add the carrots. Fry for a further 3 minutes, and the curry powder and the garam masala. Mix together, adding the flour gradually. Mix that in, and then pour over the chicken stock and add the peas.

4. 3

   Add the soy sauce and the honey. Mix together, and then allow to bubble down and thicken.

5. 4

   Once the sauce is a thick pouring consistency, remove it from the heat, and pass it through a sieve into a pan, place this back on a low heat with the sieve on top to keep warm. Save the veg. Mash it up and serve at the end.

6. 5

   Wrap the chicken in baking paper and hit the chicken with a roll on pin until even width. Dip the chicken in flour, then coat in egg, and then roll them in breadcrumbs.

7. 6

   Heat some oil in a frying pan and add the chicken. Cook for 4-5 minutes each side, and then remove from heat once the chicken is cooked through and the breadcrumbs are golden brown.

8. 7

   Serve the chicken on a bed of rice, next to the mashed veg with the katsu sauce poured over the top.