Wagamama's chicken katsu curry

1. Add the oil to a saucepan over a medium heat. Add the onion, garlic and ginger to the pan, and cook until the onion has softened.
2. Add the curry powder to the pan, followed by the turmeric. Lower the heat and cook for 2-3 minutes, until the spices have released their flavours.
3. Add the flour to the pan and stir for 1 minute. Then, slowly add the stock a little at a time, stirring as you go. Then stir in the coconut milk, followed by the soy sauce and sugar. Remove from the heat and keep to one side.

To make the dish

1. Cook the rice according to packet instructions.
2. Slice the chicken breasts in half lengthways, so you have thin cutlets.
3. Place the flour, eggs and breadcrumbs in 3 separate shallow bowls and then dip each chicken breast first in the flour, then the egg, then the panko breadcrumbs, ensuring each breast is coated well.
4. Heat the oil in a frying pan, then add the breaded chicken pieces. Cook until golden on each side (about 3/4 minutes each side) and thoroughly cooked through.

To assemble the dish

1. Pass the sauce through a sieve a little bit at a time, to get rid of any lumps and make it extra smooth.
2. Divide the rice between two serving bowls.
3. Slice the breaded chicken and arrange on top of the rice.
4. Add a few dressed salad leaves, then pour the katsu sauce over the chicken.