Chicken katsu Curry

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 1 onion, diced
 5 cloves garlic, crushed
 1 1/2 ginger, chopped
 pinch of chilli flakes
 1 1/2 tbsp curry powder
 1 1/2 tbsp plain flour
 1 ½ cup of chicken stock
 2 tbsp honey
 1 ½ tbsp of soy sauce
 1 tbsp worchestitire sauce
 1 tsp black pepper
 2 chicken breasts slit in half
 1 egg, beaten
 handful of plain flour
 handful of breadcrumbs (panko are best)

fry the onion, garlic, ginger in some oil for a few minutes. then add the honey and soy sauce, worchestitire sauce, curry powder, chilli flakes and mix well.
spoon the flour and mix, gradually pour in the chicken stock as you stir,
simmer for 15 minutes, then blend with a stick blender for smooth consistency or blender or just leave it if you like the consistency. Try your best to use a blender, cause it provides a fuller taste of everything blended.
slice into each chicken breast so you get two big thin slices.
season the chicken breasts with salt and pepper, then dip into the flour, then beaten egg mixture and finally the breadcrumbs
fry the chicken breasts for 4-5 minutes on each side in oil in a pan over medium heat until golden brown and cooked right through.
drain the rice and serve on the plate.
cut the chicken breast into strips, double checking that it’s cooked through, then place on the rice, spoon over the sauce. Enjoy
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