Step 1: Prepare Chicken Marinade

Butterfly one chicken breast, score it, and season generously with salt, 1 teaspoon turmeric powder, 1 teaspoon Kashmiri chili powder, and a drizzle of cooking oil. Mix well and set aside to marinate.

Step 2: Prepare Vegetables for Curry

Peel and dice one carrot, one potato, and half an apple into small cubes. Slice one onion and mince the ginger and garlic cloves.

Step 3: Sauté Aromatics

Heat 4 tablespoons of cooking oil in a pan. Add the sliced onion, minced ginger, minced garlic, and chopped green onions. Sauté until the onions are caramelized.

Step 4: Add Spices and Flour

Reduce the heat. Add 1 teaspoon ground turmeric powder, 2 teaspoons ground curry powder, and 1 teaspoon Kashmiri chili powder. Stir in 1 tablespoon of tomato puree. Cook out the spices for a minute, then add 1 tablespoon of plain flour and mix thoroughly to create a roux.

Step 5: Simmer Curry Base

Pour in 1 cup of water to prevent the spices from burning and mix well. Add the diced apple, potato, and carrot. Increase the heat to high, then add one 400ml can of coconut milk. Rinse the can with another cup of water and add it to the curry. Stir everything together and let it simmer on a different hob for at least 30 minutes.

Step 6: Cook Jasmine Rice

Wash 1 cup of jasmine rice 2-3 times until the water runs clear. In a separate pot, bring 1.5 cups of water to a boil. Add the washed rice and stir gently to prevent sticking. Let it cook until all the water is absorbed (around 12 minutes). Reduce the heat to the lowest setting, cover with a lid, and let it steam for another 12 minutes. Turn off the heat and let it rest.

Step 7: Continue Simmering Curry

While the rice cooks, periodically check the curry, stirring every 5 minutes and adding a little water if it starts to stick to the bottom. Continue simmering until the vegetables are very soft, about 50 minutes total simmering time.

Step 8: Prepare Chicken Breading

Set up a breading station with three plates: one with about 1/2 cup plain flour, one with 1 beaten egg, and one with about 1 cup panko Japanese breadcrumbs. Coat each marinated chicken piece first in flour, then in beaten egg, and finally in panko breadcrumbs, ensuring it's fully loaded.

Step 9: Blend Curry Sauce

Turn off the heat for the curry. Use a stick blender to blend the curry sauce until it is smooth and creamy.

Step 10: Finish Curry Sauce

Place the blended curry sauce back on the cooker over low heat. Add 1 tablespoon of soy sauce and stir. Cook until the sauce reaches your desired thick consistency. Taste and adjust seasoning if necessary. Keep on a very low simmer.

Step 11: Pan-Fry Chicken Katsu

Heat about 1 cup of cooking oil in a frying pan over medium heat. Carefully place the breaded chicken pieces into the hot oil. Fry for 3-4 minutes on each side, or until golden brown, crispy, and cooked through. Remove the cooked chicken and place it on a plate lined with paper towels to drain excess oil.

Step 12: Assemble and Serve

Plate the cooked jasmine rice. Pour a generous amount of the Katsu curry sauce next to the rice. Slice the crispy chicken katsu into strips and arrange them over the rice and curry. Garnish with chopped green onions and a drizzle of balsamic vinegar. Serve immediately.

• Periodically check the curry sauce while simmering and add a little water if it starts to stick to the bottom.

• Use good quality Japanese style panko breadcrumbs for the crispiest chicken katsu.