Chicken katsu curry

What you need

• ·260g chicken breast fillets
• ·100g basmati rice
• ·100g carrots
• ·100g onions
• ·30g curry paste
• ·120g coconut milk
• ·5g stock cubes
• ·12g olive oil
• ·8g honey

Method

1. 1Soften the onion and carrot in the oil, 10 minutes, until sweet rather than raw.
2. 2Curry paste in for a minute, then stock and coconut milk. Simmer 12 minutes.
3. 3Blitz the sauce smooth. This is what separates katsu sauce from a curry — it should be velvet, not chunky.
4. 4Honey and a splash of soy to balance it. Taste. It wants to be slightly sweet.
5. 5Meanwhile flatten the chicken, season, and fry 5 minutes a side until deeply golden.
6. 6Slice it thick, lay it over the rice, sauce poured across the middle so some chicken stays crisp.

The sauce freezes in portions. Make triple and this becomes a 12-minute dinner.

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