500g Skinless, Boneless Chicken Breast Fillets

400ml Tin Coconut Milk

2 tbls Honey

1 Med Onion

2-3 Carrots

2 tbls Garlic Paste

1 Chicken Stock Cube

100g Seasoned Panko Breadcrumbs

2 - 3 tbls Spicy Joes Katsu Curry Spice Mix

200g  Basmati Rice

Oil For Cooking

1. First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the Spicy Joes Katsu Blend. Once warmed through, add the coconut milk, honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.

2. Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken into the flour mixture. Place the breadcrumbs in another bowl and dip the chicken in it, turning until well coated.

3. When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, add more if you like. Keep warm.

4. Heat the oil in a frying pan and cook the chicken for 4-5 mins on each side until golden and cooked through. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken and serve. It is really nice served with cucumber, carrot ribbons and lime wedges.