Instructions
For the Curry Sauce: Heat 2 tablespoons of sunflower oil in a medium non-stick saucepan over medium heat.
Add the 2 sliced onions and 5 chopped garlic cloves to the saucepan.
Cook for 5 to 7 minutes, stirring occasionally. The onions should become soft and clear.
Add the 2 sliced carrots to the saucepan.
Cook for 10 to 12 minutes over low heat, stirring occasionally.
Stir in 2 tablespoons of plain flour and 4 teaspoons of curry powder.
Cook for 1 minute, stirring constantly to prevent burning.
Gradually pour in 600ml of chicken stock, stirring continuously until the sauce is smooth.
Add 2 teaspoons of honey, 4 teaspoons of soy sauce, and 1 bay leaf.
Bring the sauce to a gentle boil over medium heat, stirring occasionally.
Reduce the heat to low.
Simmer for 20 minutes, or until the sauce thickens to a pouring consistency.
Stir in 1 teaspoon of garam masala.
Pour the curry sauce through a fine-mesh sieve into a clean bowl. Use a spoon to push the sauce through, discarding any solids left in the sieve.
Return the strained sauce to the saucepan. Keep it on low heat until ready to serve.
For the Chicken Katsu: Pound the 4 chicken breast fillets to an even thickness of about 1 cm (0.4 inches).
Season both sides of the chicken breasts with salt and black pepper.
Prepare three shallow bowls. In the first bowl, place 2 tablespoons of plain flour. In the second bowl, place 1 beaten large egg. In the third bowl, place 100 grams of fine breadcrumbs.
Coat each chicken breast evenly with flour, shaking off any excess.
Dip the floured chicken into the beaten egg, ensuring it is fully covered.
Coat the chicken thoroughly with breadcrumbs. Gently press the breadcrumbs onto the chicken to help them stick.
Heat 230ml of vegetable oil in a large frying pan over medium-high heat. The oil should be hot, reaching approximately 170-180°C (340-350°F).
Carefully place the breaded chicken breasts into the hot oil. Cook one or two at a time to avoid overcrowding the pan.
Fry each side for 3 to 4 minutes. Cook until the chicken is golden brown and cooked through. The internal temperature should reach 74°C (165°F).
Remove the cooked chicken from the pan. Place it on a plate lined with kitchen paper to absorb any excess oil.
Slice the chicken katsu into strips, if desired, before serving.
To Serve: Arrange the sliced chicken katsu on individual plates.
Pour the warm curry sauce generously over the chicken.
Serve immediately, typically with cooked white rice.