Homemade Chicken Katsu Curry

Start by cutting the chicken into thin small steak like pieces.

Break the eggs in a bowl, flour in a second bowl with salt and pepper and the panko crumbs in a third bowl.

While the oil is heating in a medium sized pan, coat the chicken in flour, egg wash and finally the panko crumbs. Keep a wet hand and a dry hand during this process so that the flour and panko clumps don't travel to other bowls.

Fry each piece on medium heat in the oil until golden and crispy. Alternatively, place all coated pieces on a lined baking tray, drizzle some olive oil and place in the oven to bake until golden.

In a food processor, pulse the carrots, onions, garlic and ginger until as small as possible.

In a pot or a large wok, heat up the cooking oil and sauté the vegetables until soft and slightly caramelised, add the seasoning and allow to become aromatic (5-8 min).

Add the flour and once mixed with the rest of the ingredients, gently add the stock while hand whisking to smooth out the flour.

Add the milk, honey and allow to cook on low heat until it thickens and becomes the desired consistency. If too thick, add 1/4 cup of water or broth at a time and if too thin then add 1 tablespoon of flour at a time. Make sure to whisk so that there are no flour clumps.

Serve the curry sauce with rice, crispy chicken and salad.