Chicken Katsu Curry

Step 1: Place the chicken on a chopping board and cover with plastic wrap and using the palm of your hand, gently press chicken to flatten slightly and then discard plastic.

Step 2: Place the flour on a plate and season.

Step 3: Place egg in a shallow bowl and breadcrumbs on a separate place.

Step 4: Dip the chicken in flour and shake of the excess and then dip in the egg, then breadcrumbs, pressing firmly to coat and transfer to a plate lined with baking paper and then place in the fridge until required.

Step 5: For the cabbage salad, place the vinegar, sugar and sesame oil in a large heatproof bowl and microwave on high for 30 seconds or until sugar dissolves and season well and then add cabbage, spring onion and chilli and toss to combine.

Step 6: Bring the water to the boil in a frying pan over medium heat and crumble in the curry sauce mix and whisk to combine and then reduce heat to low and cook, whisking occasionally for 5 minutes or until smooth and thickened, then keep warm.

Step 7: Add enough oil to a large, deep frying pan to come 3cm up the side and heat over medium heat and cook the chicken in 2 batches, turning for 6-7 minutes or until golden and cooked enough.

Step 8: Transfer to a plate lined with paper towel to drain.

Step 9: Thinly slice and serve with curry sauce, cabbage salad and rice if using.