Chicken Katsu Curry Burger

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• Step 1

  Heat the oil for the sauce in a pan and cook the onion, garlic and carrots for 12 minutes over a medium heat, to soften and caramelise.

• Step 2

  Add the flour and curry powder and cook for 3 minutes. Gradually add the stock, mixing until smooth after each addition. Add the honey and soy, bring to a boil, then add the garam masala and simmer for 20 minutes. Transfer to a blender and process until really smooth.

• Step 3

  Put back into the pan, add the cornflour and simmer for 5 minutes, until thickened.

• Step 4

  Mix the flour with the salt and curry powder, beat the eggs in a bowl and spread the panko breadcrumbs out on a plate.

• Step 5

  Dip the chicken goujons first in the flour, then the egg, then the breadcrumbs.

• Step 6

  Pour enough oil for deep-frying into a deep- fryer or deep pan, making sure it is no more than one-third full. Heat to 180°C, or until a cube of bread browns in just under 1 minute.

• Step 7

  Add the goujons in batches and deep-fry for 6 minutes, then remove with a slotted spoon and drain on kitchen paper.

• Step 8

  To serve, spread some mayo on the base of each bun, add onion, then lettuce, then chicken goujons, then a good spoonful of curry sauce.

• Step 9

  Put the lid on and serve with sweet potato fries, with a dish of extra sauce to dip into.

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