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1
Melt the butter in a saucepan and add the garlic, onions and apples.
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2
Cover and cook for 5 minutes. Pour over 1 cup of the water and bring to a simmer.
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3
Stir in the banana, honey, turmeric, curry powder and ketchup.
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4
Add the chicken broth and bring the sauce to boil. Season with salt and pepper.
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5
Mix the cornstarch with the remaining cup water, and add to the curry sauce.
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6
Simmer for 20 minutes, stirring occasionally.
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7
Tip the sauce into a large sieve or colander placed over a bowl, reserving any katsu curry sauce that drips into the bowl.
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8
While the sauce is cooking, prepare the chicken breasts.
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9
With a sharp knife, make two diagonal slashes across each breast and coat the chicken in flour on both sides.
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10
Dip each chicken portion in beaten egg, and then roll them in the breadcrumbs.
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11
Heat the oil in a wok and deep fry the chicken, two pieces at a time, for 3-4 minutes, until golden and crisp.
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12
Remove from the pan, drain on absorbent paper and keep warm while you finish making the curry.
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13
For the vegetable curry, melt the butter in a separate saucepan, and add the onions, carrots and potatoes.
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14
Stir and fry for 5-8 minutes, over a moderate heat, until just beginning to turn golden.
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15
Pour in the prepared katsu curry sauce, bring to a boil and simmer for 4-5 minutes.
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16
Slice the chicken breasts into strips and serve with a heap of steamed rice.
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17
Accompany with the piping hot vegetable curry sauce.
