Crispy Chicken Katsu with Japanese Curry

Cut each chicken breast in half through the centre. Place under baking paper and flatten with a mallet or rolling pin to an even thickness.

Cook the rice according to packet instructions and keep warm.

Coat each piece in flour, then egg, then panko crumbs.

Heat 1 tablespoon of oil in a pan and fry the chicken on each side until golden and cooked through.

Curry sauce: saute the onion in oil until soft, then add the carrot.

Add the water and bring to the boil. Add the curry paste and stir until dissolved. Simmer for 5 minutes, stirring. Add more water if the sauce gets too thick.

Slice the crispy chicken. Serve over cooked rice with the curry sauce poured over, topped with cabbage, spring onion and Japanese mayo.