KATSU CURRY

For the Sauce

1 tbsp oil
1 onion, finely chopped
1 carrot, grated
2 garlic cloves, crushed
1 inch ginger, finely chopped
1 tbsp mild or medium curry powder
1 tsp turmeric
1 tbsp tomato puree
500ml vegetable or chicken stock
1 tbsp honey or maple syrup
2 tsp rice vinegar
optional: 2 tsp soy sauce

For the curry

2-4 chicken breasts or 1 aubergine and 1 sweet potato (par boiled)
4 tbsp oil
3 tbsp seasoned flour
1-2 eggs, beaten
1 tbsp soy sauce
100g panko breadcrumbs
2 tbsp oil for frying

For the salad

Handful mixed salad leaves
Carrot ribbons
2 tsp rice vinegar
1 tbsp olive oil

• Preheat the oven to 180*c
• To make the sauce:  place the oil, onion and carrot in a pan and cook over a low heat until the onion is soft.  Add the garlic and ginger and cook for a couple of minutes.  Add the curry powder, turmeric, tomato puree and stock and simmer for 10-15 minutes until thick – *the sauce will appear very watery at first but have faith – it will thicken as it reduces.  Once the sauce has reduced, add the honey and rice wine.  Taste and adjust seasoning with honey / rice wine or some soy sauce, then blitz with a hand blender for a smooth sauce.
• While the sauce cooks:
  • To make the chicken katsu:  Place the chicken on a chopping board.  Place your hand flat on top of it, then slice the chicken in half horizontally (as if you were cutting a burger bun).  Place the chicken pieces between 2 sheets of baking paper, then bash with a rolling pin to thin them out.
  • To make the vegetable katsu:  If you are using sweet potato, par boil it first.  Cut the vegetables into 1/2cm thick slices
• Place the seasoned flour in a bowl.  Place the egg and soy sauce in another bowl and beat together.  Place the panko breadcrumbs in third bowl. Place the chicken / vegetables in the flour, then the egg and finally the breadcrumbs, until evenly coated.
• Place a pan over a medium heat the fry the chicken/vegetables for a couple of minutes on each side, until crisp, then transfer them to the oven and bake in the oven for 5-10 minutes while you get everything ready
• When the sauce is ready, place the salad in a bowl.  Stir together the rice vinegar and oil to make a dressing and pour over the salad. Slice the chicken / plate the vegetables and spoon over the sauce.  Serve with rice and salad.