Biff’s Chicken Katsu Curry

1. Firmly flatten the chicken breasts with the palm of your hand or a rolling pin. Place them in a big bowl and pour over the buttermilk, curry powder, salt, garlic and combine well. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.

2. Add the 100g flour and 1tsp salt into a large bowl and then the breadcrumbs in another bowl.

3. Now follow these steps for a super crispy chicken result:

- Remove the chicken from the buttermilk shaking off the excess.

- Place into the flour bowl coasting all sides

- Quickly dunk the floured chicken back into the buttermilk bowl and then straight into the breadcrumb bowl, pressing down to make them stick. Once one is ready, place in a tray until all breasts are ready for frying!

1. In a large pan on medium-low heat, add a splash of oil. When hot, add the chopped onion, ginger and carrot and cook for 10 minutes. Then add the garlic, coriander stalks and spices and cook for another 5 minutes.

SPICE! If you like it spicy, simply add a whole fresh chilli or dry chilli flakes to taste.

2. Stir in the remaining flour leftover from the breaded chicken stage (should be around 4 tbsp worth, if not add extra) and combine well. Next, add the mango chutney and then pour in 500ml of boiling water and simmer for 15 minutes on a medium heat, or until reduced to a nice sauce consistency, stirring occasionally.

If you want your sauce smooth, simply blitz it in a food processor or leave it be with delicious chunks of veggies. You decide!

3. While the sauce is cooking, it's time to cook the rice. Wash the rice in cold water 4/5 time to remove the starch and dust. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off, add the sesame oil, a good pinch of salt and pepper, stir with a fork to fluff up and leave the lid on until the rest of the meal is ready.

1. Using a mandoline or finely slicing your cabbage and add to a large bowl.

2. Grab a jar with a lid and add 1 tbsp sesame oil, mango chutney, chilli flakes, broad beans, lemon juice and a small pinch of salt and pepper. Get your hands in and combine well crunching the slaw together.

TIP: If you want to bulk the salad out, you can also add grated carrot, kale and sliced green.

1. Just under half fill a large sturdy pan with vegetable oil  (6cm deep) and heat until smoking hot!

TIP: Never fill your pan more than half full otherwise it's going to be very messy when you add the chicken in. You will know when the oil is hot enough if you add a piece of bread and wait until it turns golden.

2. Once ready, carefully lower the chicken into the oil facing away from you, fry for 8-10 minutes, or until golden and cooked through, then drain on kitchen paper.

3. When you are ready to munch, add the rice to a small bowl, press down and turn over on each plate to make a small dome, slice the chicken into strips next to the rice, cover with the thick sauce, add your pickled pink onions, coriander and cabbage slaw.

OPTIONAL - Add black sesame seeds for extra presentation points and if you were down at my van this summer, halloumi fries are an added bonus!

BIFF, BOSH, KATSU NOSH!