Chicken Katsu Japanese Curry

Method

1. 1Pound chicken cutlets thin (1cm), salt them; dust in flour, dip in milk, press into panko.
2. 2Bake at 220C for 18 minutes flipping once till golden and cook until crunchy.
3. 3Heat oil, fry onion till golden — 6 minutes; add ginger and garlic.
4. 4Stir in curry powder, toast 30 seconds; add stock, carrot and potato.
5. 5Gently bubble 16 minutes till veg is tender and the curry thickens; finish with soy and honey.
6. 6Slice katsu in thick strips, lay over rice, ladle curry alongside.