Step 1

In a medium-size saucepan, add water and one curry block. Stir continuously and cook with medium heat for 4-5 minutes until it become smooth, medium-thick gravy. Remove from heat and keep it warm. ( Add more or less water according to the packet instructions or the amount of curry block you use. If the gravy is too thick, add a bit more water. )

Step 2

Cover the chopping board with cling film, and place the chicken breast into half then cut each pieces it into half lengthways. Cover the chicken cutlets with cling film and pound it with meat tenderizer or rolling pin.

Step 3

Season the chicken slices with simple salt and fresh ground black pepper. Set aside.

Step 4

Mix the shredded cabbage and carrot with 1-2 tablespoon of mayonnaise and set aside.

Step 5

In a large bowl mix the plain flour, corn starch and baking soda evenly. Whisk two eggs in another bowl. Place the panko breadcrumbs in a large shallow plate or bowl.

Step 6

Dredge the seasoned chicken cutlets with flour mix, then dip in whisked egg and re-dip in flour mix and egg. Then dredge in panko breadcrumbs, press gently on both sides. Repeat process to remaining chicken cutlets and set aside

Step 7

Heat the vegetable oil into medium heat 300°-325° F. Fry the coated chicken pieces for 2-3 minutes on both sides until crispy golden brown.

Step 8

Remove from oil and transfer to wire rack.

Step 9

Mix the shredded cabbage and carrot with generous amount of mayonnaise. Set aside.

Step 10

Place cabbage salad on the burger bun bottom, topped with fried chicken, curry sauce, Shichimi powder and burger bun top. ( Optional : Brush melted butter on the brioche buns and slightly toast in oven before assembling the burger. )