Serves 4-6

For the katsu sauce:

2-3 tablespoons of vegetable oil

1 large white onion

2 medium carrots

4 cloves of garlic (15-20g)

15-20g fresh ginger

½ teaspoon of turmeric

1½ tablespoons of medium curry powder

2 heaped tablespoons of plain flour

300ml chicken stock

300ml coconut milk

2 tablespoons of light soy sauce

2 tablespoons of mango chutney

1 teaspoon of sugar

Seasoning

For the chicken:

Chicken breasts (1 per person)

Pack of Panko breadcrumbs

2 eggs

Seasoned flour

Sunflower oil

To serve:

Jasmine rice

Cucumber

Carrot

To make the Katsu sauce:

1. Peel the carrots and onion and then finely dice them.
2. Peel the garlic and ginger and finely grate them .
3. Heat the vegetable oil in a medium sized saucepan, and once up to temperature, add the onion and carrot.  Sauté until the onion is translucent and the carrots are soft.
4. Add the garlic and ginger and sauté for a further 1-2 minutes, being careful not to burn them.
5. Now add the turmeric, curry powder and flour and stir for a couple of minutes.
6. Pour in the stock and coconut milk a little at a time, stirring well to avoid any lumps forming.
7. Finally add the soy sauce, sugar and mango chutney.
8. Simmer for 15 minutes, then blend until the sauce is smooth.
9. Taste and adjust the seasoning as required.

To make the chicken:

1. If the chicken breasts are large, cut the chicken fillet (tenderloin) from the chicken breasts and save for another dish.
2. Lay the chicken breasts, one at a time, on a chopping board between two sheets of cling film.
3. Beat each chicken breast with a rolling pin until they are approx 1 - 1.5 cm thick.
4. Lay out 3 large plates (or bowls) and a baking tray.
5. Cover the first plate in a thin layer of flour.  Season with salt and pepper.
6. Break 2 eggs onto the second plate, and then whisk them with a fork until the white and yolk are combined.
7. Cover the final plate in a layer of panko breadcrumbs.
8. Take a flattened chicken breast and coat it in the flour, then the egg and finally the panko breadcrumbs. Then place it onto a baking tray.
9. Repeat with each piece of chicken, topping up the plates of flour and panko as required.
10. Pour sunflower oil into a large frying pan to a depth of 1cm. 
11. Heat the oil over a medium heat until the oil is shimmering.  To test if the oil is hot enough, throw in a panko breadcrumb and if it sizzles and bubbles, the oil is ready.
12. Carefully place the chicken breasts into the hot oil. laying them in the pan away from you to avoid splashing.  You may need two pans or to cook them in two batches.
13. Cook for 3-5 minutes on each side until golden brown.  If they start to burn, then slightly lower the heat.