Chicken Katsu

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To make the sauce, heat the oil in a saucepan over a low heat. Add the onion, carrot and garlic and fry for 10-15 minutes, stirring until softened.

Step 2

Add the cumin, curry powder and tumeric and cook, stirring often for five minutes.

Step 3

Stir in the stock. soy sauce and honey and cook for a further 10 minutes.

Step 4

Add the cornflower paste and the cream and cook, stirring until sit starts to thicken. Add some water if it gets too thick.

Step 5

Add the garam masala and season to taste with salt and pepper. Keep warm.

Step 6

Lay the chicken thighs on a chopping board, cover with clingfilm and bash with a rolling pin until 1cm thick.

Step 7

Place the flour on a plate and season. Place the eggs into a wide bowl and the breadcrumbs onto a separate plate.

Step 8

Dip the chicken pieces into the flour, then the egg and then the breadcrumbs, making sure they are well coated.

Step 9

Heat the oil in a frying pan over a low heat. When hot, fry the chicken for 7-10 minutes, turning every 3 minutes, until cooked through.

Step 10

Drain on kitchen paper.