For the curry powder (alternatively use 2tbsp curry powder, plus 1 tsp turmeric)
1tspblack peppercorns
1tspturmeric
1tspcoriander seeds
1tspcumin seeds
½tspfenugreek
½tspfennel seeds
½star anise
1bay leaf
¼tspcayenne pepper
For the curry sauce
1large onionfinely diced
2carrotspeeled and finely chopped
3clovesgarlicminced
1thumb-sized piece gingerpeeled and grated
1tspMSGoptional
65gplain flour
500mlchicken stock
100mlcoconut milk
3tbsplight soy sauce
1tspsugar
For the chicken katsu
2skinless chicken breasts
2eggsbeaten
125gpanko breadcrumbs
Neutral oil for frying
Sea salt
Instructions
Begin by making the curry powder. Add all spices to a clean, dry frying pan and toast over low heat for a few minutes until fragrant, stirring occasionally. Transfer to a spice grinder or pestle and mortar and grind to a fine powder. Any leftover curry powder can be kept for a few months, so it’s also worth scaling up the recipe and making more than you may need.
To prepare the sauce, heat a splash of oil in a wok or large, heavy-based saucepan and add the onions and the carrot. Season with a pinch of salt and cook over low heat for around 10 minutes, stirring often, until soft and the onions are translucent. Add the garlic and ginger to the pan and increase the heat to medium-high. Cook for 30 seconds or so until fragrant, making sure the garlic doesn’t burn.
Add 2 tablespoons of the curry powder to the pan alongside the MSG if using and 1 tablespoon of the plain flour. Cook for another minute or two, stirring almost constantly, then slowly pour in the chicken stock and mix to combine. Stir in the coconut milk, add the soy sauce and sugar, then bring to a gentle simmer. Cook over a very low heat for at least 20 minutes, stirring occasionally, while you prepare the chicken katsu.
To prepare the chicken, cut the breast fillets in half, horizontally, so you have two thin fillets. Coat each fillet in flour and generously season each fillet with salt, then soak each in the beaten eggs. Finally dip the chicken fillets into the panko breadcrumbs and make sure all sides of the chicken are covered.
Leave the chicken to sit while you heat around 1-2 inches of oil in a high-walled pan (filling it by no more than 2/3). Once hot, add the chicken fillets and fry for a few minutes on each side until golden brown. Cook in batches if necessary to avoid overcrowding the pan.
At this point, you can optionally strain the curry sauce through a fine mesh sieve.
Slice the chicken katsu into strips, then serve with the curry sauce and rice.