the sauce | serves two

• 2–3 tbsp vegetable oil 1 onion, finely chopped 1 garlic clove, crushed

2.5cm piece of ginger, peeled + grated 1 tsp turmeric 2 heaped tbsp mild curry powder 1 tbsp plain flour 300ml chicken or veg stock 100ml coconut milk 1 tsp light soy sauce 1 tsp sugar, to taste

the dish | serves two

120g rice (any rice will do!) 1 quantity katsu curry sauce 2 skinless chicken breasts 50g plain flour 2 eggs, lightly beaten 100g panko breadcrumbs 75ml vegetable oil, for deep-frying 40g mixed salad leaves

1. for the sauce, start to soften the onions, garlic + ginger. then add curry powder, turmeric. allow to sit on a low to medium heat
2. add the flour, cook for 1 minute with the spices. add the chicken stock slowly, followed by the 100ml coconut milk. add pinch of sugar, salt + dash of soy sauce
3. split chicken fillets in half + coat in flour. soak each one in egg, then dip into breadcrumbs. make sure all sides of the chicken are covered, then put into the pan. cook fillets until golden brown
4. strain curry sauce through a sieve, a little bit at a time
5. slice the chicken into lengths + plate up next to the rice. add salad, or wok-fried greens to the plate alongside, then drench in curry sauce. serve hot + enjoy!