Cook the rice

• Rinse the rice until the water runs clear.
• Boil the rice in salted water until tender, then drain.

Make the curry sauce

• Soften the onion, carrot, garlic and ginger in a little oil in a saucepan.
• Stir in the curry powder and flour, then add the butter and cook briefly.
• Pour in the chicken stock, soy sauce and honey and simmer until thickened and the vegetables are soft.

Prepare the chicken

• Season the chicken with salt and pepper.
• Coat each piece in flour, then beaten egg, then panko breadcrumbs.

Fry the katsu

• Heat the oil in a frying pan.
• Fry the breaded chicken until deep golden and cooked through, turning once.
• Drain on paper towels and slice into strips.

Serve

• Spoon the rice onto plates and pour over the curry sauce.
• Top with the sliced chicken katsu and scatter with spring onion.