Chicken katsu curry

Instructions

1 Heat the oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.

2 Flatten the chicken breasts to about 1cm thick with a rolling pin. Put the flour, egg and breadcrumbs in separate bowls. Dip each flattened chicken breast into the flour, then the egg, then the breadcrumbs to coat.

3 Spray a large non-stick frying pan with oil and set over a medium-high heat. Add the coated chicken to the hot pan and cook for 2 min on each side or until golden. Transfer to the prepared baking tray and bake for 15 min or until cooked through.

4 Meanwhile, cook the rice according to the pack instructions. Spray a medium pan with oil and set over a medium-high heat, then fry the garlic for 1 min. Add the curry powder and cook for 30 sec. Add the stock, honey, mirin and soy sauce, then bring to a simmer. Mix the cornflour with 2 tablespoons cold water, then add to the pan and continue to simmer for 10 min, stirring now and then. Slice the cooked chicken and serve with the rice and sauce.