Crispy Chicken Katsu with Rice

Make the sauce first. Heat 1 tbsp cooking oil in a saucepan. Soften the onion and carrot for 8–10 minutes. Add garlic granules, curry powder and turmeric and cook for 1 minute.

Pour in the coconut milk and chicken stock. Simmer for 12 minutes until slightly thickened. Blitz smooth with a stick blender. Season and set aside.

Flatten each chicken thigh between two sheets of cling film to an even thickness. Season well.

Set up three bowls — flour, beaten egg, panko breadcrumbs. Coat each thigh in flour, then egg, then breadcrumbs.

Heat 1 tbsp cooking oil in a large frying pan over a medium heat. Fry the chicken for 5–6 minutes each side until golden and cooked through. Alternatively, oven bake at 200°C for 28–30 minutes.

Cook the rice according to packet instructions. Slice the chicken, pour over the katsu sauce and serve on top of the rice.