Curry Roux Style Paste

1. Start by adding 3 ½ tsp curry powder and 2 ½ tsp cumin to a pan (dry, no oil) and heat on medium. Mix them together and heat them until the flavour is release and the colour has darkened slightly.
   
2. Take a new pan and heat on medium. Once it's hot, add 1 tbsp of beef fat. (You can use oil or butter instead.)
   
3. Once the fat has melted a little, add 3 crushed garlic cloves and 15g fresh ginger to the pan, fry until fragrant.
   
4. Remove any excess beef fat and add 1 thinly sliced white onion.
   
5. Fry the onion until caramelized for approximately 30 minutes (the onions will become dark brown in colour and soft). Stir occasionally and add  50ml of water half way through to stop it sticking to the bottom of the pan and help make it into a paste.
   
6. Once the liquid has reduced to nothing and the onions resemble a thick paste, add 3 tbsp of flour and mix thoroughly.
   
7. Next add the toasted curry powder and cumin from earlier, mix well.
   
8. Add a small amount of bouillon liquid stock and mix until more or less smooth (no big lumps of flour etc).
   
9. Add the rest of the bouillon gradually, mixing well each time. You might want to switch to a whisk to help make it smooth.
   
10. Add 3 tbsp marmalade, 2 tsp coriander powder, ½ tsp ground cloves, 1 tsp cardamom powder and 2 tsp of ginger powder to the mixture and mix/whisk until incorporated.
    
11. Add a bay leaf and simmer for 2 hours, stirring occasionally and removing any foam from the top using a mesh spoon.
    
12. Once thickened to a paste texture, transfer to a container and allow to cool.
    
13. Store in the fridge until use. (Preferably overnight.)

MAKING CURRY

1. Cut your chicken into bitesize pieces and sprinkle with salt and pepper.
   
2. Peel and cut your vegetables. Onion should be slices, carrots and potatoes are best cut into small cubes to shorten the cooking time.
   
3. Heat a large pot on medium, once it's hot add 1 tbsp of butter.
   
4. Fry the chicken pieces in the butter until the surfaces are browned, this seals in the flavour and juices.
   
5. Add the sliced onion and cook until slightly softened.
   
6. Next, add the potato and carrot with 1 tbsp of tsuyu sauce. Mix on the heat for about 1 minute.
   
7. Add 600ml of water (if using boxed curry, check the instructions for the correct amount of water.)
   
8. Now you can add your curry roux, mix it until it's dissolved into the water.
   
9. Add 1/2 tbsp honey, 1 tbsp sake, 1/2 tsp fenugreek. 1 tsp ketchup and a pinch of chili powder. Mix well.
   
10. Stir from time to time and simmer for 10-20 minutes or until it reaches your preferred thickness. While it's cooking you can make the katsu.
    

MAKING KATSU

1. Heat your oil to 170°C (340°F).
   
2. Remove any skin and butterfly cut the chicken breast. From the middle, cut horizontally until you're about 2cm/ 1/2 inch away from the edge.

   

3. Repeat on the other side and then open the chicken breast out.
   
4. Cut in half so that each chicken breast makes two pieces.
   
5. Sprinkle the chicken with salt and pepper on both sides.
   
6. Wrap the chicken in plastic wrap and use a meat tenderizer or rolling pin to pound it until it's 1cm thick. (about 1/2 inch)
   
7. In a bowl, mix 100ml water, 2 eggs and 100g flour to form a thick batter.
   
8. Add your panko and grated parmesan to a plate, mix them together.
   
9. Coat the surface of the chicken with flour. (about 1 tbsp per chicken piece)
   
10. Once the oil is ready dip your chicken into the batter.
    
11. Cover the chicken in the panko mixture. Make sure they're fully covered before adding them to the oil.
    
12. Fry for 6 minutes (or until golden) turning the katsu over halfway through to make sure it's evenly cooked.
    
13. Transfer to a wire rack and allow any excess oil to drip off.
    

DISHING UP

1. Dish up your rice on one side of the plate, and spoon the curry onto the other side.
   
2. Cut the katsu into 1cm strips and place it in the middle of the rice and curry.
   
3. Add 1 tbsp of pickles to each plate.
   
4. Sprinkle with parsley (optional) and enjoy!