Heat your oil in a pan over a medium heat and add the onion and garlic. When golden and soft, add the carrots and leave to cook on a gentle heat for around 12 minutes.

Add the flour and curry powder. After a minute, add the stock, a little at a time, until fully combined. Add the soy sauce, honey, and bay leaves. Bring the liquid to the boil before simmering for 20 minutes.

By this time, the sauce should have thickened. Add the garam masala, cook for a further minute and transfer into a blender. Blitz the mixture until the sauce is smooth.

Cook the rice according to the packet’s instructions and set aside until the dish is ready.

In the meantime, prepare the chicken by flattening it between two sheets of cling film with a meat tenderiser until it is around 1cm thick. Season the chicken with salt and pepper, then place the flour, egg and breadcrumbs in separate bowls side by side.

The flattened chicken breasts should be placed first into the flour, then the egg, then the panko breadcrumbs. Ensure that both sides are fully covered in all three parts.

Heat around 230ml of oil in a large, high-sided frying pan on a medium heat. Once the oil is hot enough, carefully place the chicken in and fry on each side for 3 to 4 minutes until golden brown. Once cooked, place the chicken on some kitchen paper to remove any excess oil.

Slice the chicken into 1cm thick strips and place over the rice. Pour over the katsu sauce and dig in.