Chicken Katsu Curry Udon Soup
Slice your chicken breasts in half depthways to create 4 thin fillets.
Pour your flour, 2 of your eggs and panko breadcrumbs into 3 bowls. Beat the eggs and season the flour with salt.
Dunk your chicken breast fillets in the flour, egg and breadcrumbs respectively, then set to one side on a plate.
Heat a good glug of vegetable oil in a high sided frying pan over a medium-high heat. Gently place your chicken fillets in the oil and fry over a medium heat for about 2 minutes on each side, by which time they should be deep golden brown and crisp, with tender chicken within. Set aside and keep warm.
Cook your remaining eggs for 6 minutes in boiling water, then plunge in ice cold water to stop them cooking any more. Peel and set aside.
Make your sauce. Peel and grate your onion, carrot and apple on the coarse side of a grater.
Heat a glug of vegetable oil in a saucepan over a medium heat. Add your grated carrot and onion, then cook out for 10 minutes until soft and caramelised.
Add your apple, Very Lazy Chopped Ginger and Very Lazy Chopped Garlic to the pan and cook out for 2 minutes before tipping in your curry powder and flour. Give it a good mix to coat your vegetables and cook out for 2 minutes longer.
Pour in your chicken stock along with your garam masala, honey and soy sauce, then simmer for 5 minutes until thickened and slightly reduced. Season to taste.
Pop your udon noodles into the broth and simmer for 3 minutes until they have separated from each other and are tender to bite.
Pour your udon and curry broth into bowls and top with your crispy chicken breast and your halved boiled eggs. Sprinkle with spring onions and serve.