Chicken Katsu Curry

For the curry sauce: Chop 1 onion, 2 carrots and 4 cloves of garlic and sweat in 1tbsp olive oil for 20 mins until soft.

Stir in 2 tbsp plain flour and 1tbsp curry powder, cook for 1 minute. Add 500ml chicken stock, 1tbsp runny honey, 1tbsp light soy sauce and a bay leaf, cover and simmer for 20 minutes.

Remove bay leaf, add 1/2 tsp garam masala. Blend (the sauce should still be lumpy)

For the chicken, cut into escalopes and bash with a rolling pin. Dip in flour, then egg and finally cover in breadcrumbs (put in fridge for about 30 mins). Put in the oven for about 25/30 mins at 180 degrees until golden and cooked through.

Remove chicken from the oven, slice into pieces and place on a bed of rice and pour sauce over the chicken (enough to cover but not drown it).