For the sauce:
3 cloves garlic
1 thumb ginger
1 tbsp olive oil
1 tbsp curry powder
1 tsp turmeric
1 tbsp plain flour
300ml chicken stock
100ml coconut milk
1 tsp sugar
2 tsp soy sauce
For the Chicken:
2 chicken breasts skinless and boneless
3 tbsp plain flour
2 free range medium eggs beaten
180g pan of bread crumbs
Finely dice the onions, garlic and ginger and place in a medium sauce pan.
Add the oil and place the pan on a medium heat to cook for 5 minutes.
Add the curry powder, turmeric and flour continue to cook for 3-4 minutes until the flour has cooked out.
Pour in the chicken stock a little at a time until the sauce thickens, then pour in the coconut milk.
Season sauce with a little sugar and soy sauce.
Cut the chicken breast in half horizontally to create a thinner cut of meat.
Place the flour, beaten eggs and bread crumbs into three different bowls.
Dip the chicken one piece at a time into the flour, then the egg and then finally into the bread crumbs.
Cook the chicken in a large frying pan with 2cm of hot oil until golden brown on each side.
While the chicken is cooking cut the carrots into match sticks and place in a bowl with the lime juice.
Serve the chicken with the katsu sauce and the pickled carrots.