Chicken katsu curry

Method

1. Rinse the sushi rice in a sieve under cold running water until the water runs clear. Put the rice in a bowl, cover with cold water and leave to soak for 20-30 minutes.
2. Meanwhile, for the sauce, bring 450ml water to the boil. Chop the carrot and potato into 1cm cubes, then chop the onion. Add the chopped carrot and potato to the boiling water. After 5 minutes add the onion and boil for 10 minutes more, constantly skimming the water with a large metal spoon to remove any scum.
   
3. Remove the cooked veg with a slotted spoon (reserve the cooking water) and put in a blender or food processor. Whizz to a fine purée.
   
4. Recipe continues after advertising adslot-recipe-4
5. Mix the vegetable purée, soy sauce and garam masala into the pan of reserved vegetable cooking water until combined. Cook over a medium heat until the mixture comes to the boil, then reduce the heat to low and simmer for 10-15 minutes, stirring occasionally.
   
6. Turn off the heat and wait for 5 minutes, then stir in the curry roux until it melts completely. You may need to add a splash of water to loosen the sauce if it thickens too much – it should be a spoonable consistency. Keep warm on a very low heat until needed.
   
7. Cook the rice according to the packet instructions. Heat a deep, heavy-based frying pan with about 5cm oil until it reaches 180°C on a digital probe thermometer (or until a cube of bread sizzles and browns in about 30 seconds).
8. Meanwhile, slice each chicken breast in half horizontally to make 2 thinner fillets. Use a meat tenderiser or the tip of a sharp knife to tenderise the chicken (see Tips). Season both sides of the chicken with salt and pepper.
   
9. Put the cornflour, eggs and panko breadcrumbs in 3 separate shallow bowls/containers. First coat the chicken in cornflour, then in beaten egg, then finally in the panko breadcrumbs, pressing down firmly to make sure there’s a good coating of crumbs sticking to the fillet.
   
10. Fry the breadcrumbed fillets in the hot oil, one at a time, for 4-5 minutes until golden and the chicken is cooked through. Transfer to a board or tray lined with kitchen paper to drain, then keep warm in a low oven. Once all the chicken breasts are cooked, slice each one into thin strips.
    
11. Divide the cooked rice among 4 plates and arrange the sliced chicken next to the rice. Spoon the katsu sauce over the chicken and sprinkle with sesame seeds to serve.