- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp fenugreek seeds
- 2 cardamom pods
- 2 tbsp vegetable oil
- 2 onions, sliced
- 2 garlic cloves, sliced
- 2 small red birdâs-eye chillies
- 1 x 400g/14oz tin chopped tomatoes
- 2.5cm/1in piece root ginger, peeled, grated
- 1 tbsp ground turmeric
- 250ml/9fl oz chicken stock
- 1 tbsp honey
- 1 tbsp soy sauce
- 150g/5½oz plain flour, seasoned with salt and freshly ground black pepper
- 200g/7oz Japanese panko breadcrumbs
- 2 free-range eggs
- 4 chicken breasts, cut into strips
- 4 tbsp vegetable oil
- 3 carrots, sliced
- 2 spring onions, chopped
- cooked basmati rice, to serve
- For the sauce, fry the spices in a dry frying pan for 2-3 minutes, then grind to a powder in a mortar and pestle.
- Heat the oil in the same frying pan used to the fry the spices and fry the onions for 8-10 minutes, or until golden-brown. Add the garlic, chilli, chopped tomatoes, ginger and turmeric.
- Bring the mixture to the boil, then add the stock and simmer for 25 minutes.
- Leave to cool slightly, then blend the mixture until smooth, then stir in the honey and soy sauce. Keep warm.
- Meanwhile, for the katsu curry, sprinkle the flour and breadcrumbs onto separate plates. Beat the eggs in a bowl.
- Dredge the chicken pieces in the flour, then dip in the egg and coat in the breadcrumbs, shaking off any excess.
- Heat the oil in a frying pan over a medium heat and fry the chicken pieces for 2-3 minutes on each side, or until golden-brown. Remove from the pan and set aside to drain on kitchen paper.
- Meanwhile, cook the sliced carrots in a pan of boiling water for 4-5 minutes, or until tender. Drain.
- To serve, stir the cooked carrots and spring onions into the curry sauce. Spoon the cooked rice onto serving plates, spoon over some sauce and top with the fried chicken pieces.