Pre-heat oven 220C / 425F /Gas 7

Katsu Sauce

Heat the oil in a saucepan over a medium heat, add the onion, ginger and garlic and sauté for three to four minutes until tender.

Add the curry paste or powder and stir, next add the flour and cook for one to two minutes.

Gradually whisk in the warm stock a little at a time, add the soy sauce and honey and simmer, string often, for about 10 minutes.

Finally stir in the rice vinegar and garam masala. Keep warm.

Breaded Chicken

Pop your chicken breasts on a board and hammer with your meat hammer, to about 2cm thick and still a nice shape!

Next dip the flattened  chicken breasts in flour, then egg, then breadcrumbs, making sure to shake off any excess in between.

Heat the vegetable oil in a large frying pan and fry chicken, turning occasionally, until golden (3-4 minutes).

Transfer to a baking tray and cook in the oven until cooked through (approx. 10 minutes).

When you are ready to serve prepare your rice, heat your edamame beans (I used the microwave for a couple of minutes)

Remove chicken from the oven and carefully  slice the chicken,  serve with rice and edamame beans

Top with Katsu sauce, dig in and enjoy!