Barney Desmazery's Next Level Chicken Katsu Curry

Cut each chicken breast in half lengthways to create four fillets. Place each fillet between two sheets of baking parchment and use a rolling pin to even out the thickness.

Pour the milk into a bowl, season with a large pinch of salt, and add the chicken fillets. Cover and refrigerate for at least 20 minutes or up to 24 hours for more succulent chicken.

Prepare three bowls: one with flour seasoned with togarashi, one with beaten eggs mixed with soy sauce, and one with breadcrumbs. Coat each chicken fillet in flour, then egg, and finally breadcrumbs. Set aside on a plate.

For the curry sauce, heat butter in a saucepan and cook the carrot and onion for 5 minutes. Add garlic and ginger, cooking for a few more minutes. Stir in curry powder, then add honey, ketchup, miso paste, and soy sauce to form a paste. Pour in 700ml boiling water, add the stock cube, cover, and simmer for 20 minutes. Blend until smooth and season to taste.

Heat oil in a frying pan and fry the chicken fillets for 3-4 minutes on each side until golden and crisp. Keep warm in a low oven while frying the remaining fillets.

Mix shredded cabbage and nori, sprinkle with sesame seeds, and serve the katsu topped with curry sauce alongside rice and salad.