Chicken katsu curry

• Chicken breast fillets500g
• Plain flour30g
• Free range eggs1
• Sliced wholemeal bread3 slices
• Brown onions150g
• Carrots200g
• Medium curry powderstore cupboard1 tbsp (15g)
• Stock cubes1 cube
• Clear honey1 tbsp (15g)
• Basmati rice300g
• Vegetable oilstore cupboard3 tbsp (45ml)

Plus salt and pepper. About £5.64 for the amounts used.

Method

1. 1

   Blitz or grate 3 slices of bread into crumbs. Slice 500g chicken breast in half horizontally to make thin escalopes.

2. 2

   For the sauce, fry 1 chopped onion and 200g grated carrot for 8 minutes. Add 1 tbsp curry powder, then 1 stock cube dissolved in 400ml boiling water and 1 tbsp honey. Simmer for 10 minutes and blend until smooth.

3. 3

   Dip the chicken in 30g flour, then 1 beaten egg, then the breadcrumbs. Fry in 3 tbsp oil for 4 minutes on each side until golden and cooked through.

4. 4

   Cook 300g rice following the pack. Slice the chicken and serve on the rice with the sauce.