Step 1

Heat the oil in a small saucepan.

Step 2

Sauté the onions and garlic with a sprinkle of sea salt until they have softened.

Step 3

Add the curry powder and cook for 1-2 minutes.

Step 4

Add the carrots and potatoes and give everything a good mix.

Step 5

Add the stock, soy sauce, Worcestershire sauce and sugar.

Step 6

Peel the apple and coarsely grate it into the sauce.

Step 7

Simmer gently for about 30 minutes, or until the vegetables are tender.

Step 8

Bring the saucepan to a rapid boil and quickly stir in some of the cornflour slurry until the curry sauce has thickened to your liking. You may not need all of it, or you may need to make more.

Step 9

Taste the sauce for seasoning.

Step 10

In a shallow bowl, add the flour.

Step 11

In a second bowl, whisk together the egg, mustard, salt and pepper.

Step 12

In a third bowl, add the panko breadcrumbs.

Step 13

To crumb the chicken, first coat the chicken in the flour, then dip it into the egg mixture, and finally cover it in the breadcrumbs. Gently pat the breadcrumbs into the chicken to ensure that it is fully coated all over.

Step 14

Heat the oil in a large saucepan, enough to shallow fry the chicken (about 1cm depth of oil).

Step 15

Cook the chicken in the oil until lightly golden on each side.

Step 16

Thickly slice the crumbed chicken.

Step 17

Serve the chicken alongside some steamed Jasmine rice and spoon some Katsu Curry sauce over the rice and chicken.