Chicken Katsu Curry

Dice the onion, then cut carrots and potatoes into small pieces. Grate the ginger and mince the garlic and set aside.

Heat oil in a medium saucepan on medium-low heat, add half the diced onion, with the garlic and ginger and cook for 2-3 minutes.

Add curry powder, ground coriander, ground cumin and cook for 2-3 minutes.

Add plain flour and cook for 1-2 minutes to make a roux.

Add chicken stock and stir until everything is combined, season with soy sauce, ketchup and sugar, stir to mix well. Bring to the boil on low heat.

Once the sauce comes to the boil, add the other half of the diced onion, the carrot, and potato, cook for 10-12 minutes or until the potato is cooked through. Turn off the heat and set aside. Ready to serve.

Bring water to boil in a small pot, add washed rice and bring to the boil again. Put the lid on, lower the heat and cook for 12-15 minutes. Turn off the heat and set aside with the lid on until ready to use.

Get three flat bowls. In the first bowl, add flour and season with salt and pepper. In the second bowl, add eggs and whisk until the yolks and whites are combined. In the third bowl, add panko crumbs. Now you're ready to crumb the chicken.

Coat the chicken in the flour, shaking off any excess. Dredge the chicken into the beaten eggs, followed by the breadcrumbs. Repeat steps for the rest of the chicken. Place crumbed chicken on a plate.

In a large frypan, heat the oil on a medium-low heat for 2-3 minutes.

Fry the chicken for 5-6 minutes on one side, then flip over and fry for a further 2-3 mins until crisp and golden brown, repeat this step until all the all chicken are cooked. Transfer to a plated lined with paper towel.

Allow chicken to rest for a few minutes, then cut into strips. While chicken is resting, gently reheat the curry.

Serve the rice with the sliced chicken and pour curry sauce on top. Top with pickled ginger.