Chicken katsu curry

1 Melt the coconut oil in a medium-sized heavy-based pan. Add the onion, garlic and ginger. Sauté until the onion is soft. Add the pepper, carrot and apple. Place the lid on and leave to cook for a few minutes before adding the curry powder. Stir to coat everything well and toast the spices a little. Add the stock and coconut milk and simmer for 10 minutes until the carrot is cooked.

2 Add the soy sauce, tomato purée and coriander.

3 Remove the curry from the heat and allow to cool a little. Blitz the curry until smooth using a hand-held blender or use a food processor.

4 Pour the smooth curry sauce back into the pan, keep it warm and set aside.

5 Get three shallow bowls and place the flour in one, beaten egg in the other and breadcrumbs in the last.

6 Heat the oil in a wide frying pan. Dip the chicken into the flour, egg, breadcrumbs and then cook in the oil for about three to four minutes on each side, until cooked through.

7 Serve the chicken while it is still piping hot, with the rice and curry sauce.