Chicken katsu curry with rice

Chicken katsu curry

• 25 g vegetable oil
• 3 garlic cloves
• 120 g onion (approx. 1 onion), cut into pieces (2 cm)
• 200 g carrots, cut into slices (1 cm)
• 1 tbsp curry powder
• 125 g plain flour
• 500 g water
• 2 tsp Chicken stock paste (see Tip)
• 20 g honey
• 15 g Japanese soy sauce
• ½ tsp garam masala
• 1 dried bay leaf
• 100 g panko breadcrumbs
• 1 egg
• 2 chicken breast fillets

Steamed rice

• 350 g short grain rice
• 900 g water
• 1 tsp sea salt
• vegetable oil, to fry