Chicken Katsu Curry

Whisk the eggs in a shallow bowl with the soy sauce. Place the almond flour into a second shallow bowl and mix with the paprika. Crush the cornflakes in their bag with a rolling pin and place into a third shallow bowl. Peel and finely chop the shallots. Peel the carrot, then use the peeler to create several carrot ribbons. Grate the rest of the carrot.

Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until almost halved in thickness. One by one, coat the chicken breasts in the flour. Then dip them in the beaten eggs and finally in the cornflakes, making sure they are well coated. Chill until step 5.

Heat a saucepan over a medium low heat with a drizzle of oil. Once hot, add the shallots, grated carrot and garlic ginger paste and cook for 3 min. Add the curry powder, turmeric, sugar and corn starch. Gradually add the measured water, a little at a time, whilst stirring. Add the coconut milk, soy sauce and stock cube. Simmer for 5 min, then remove from the heat.

Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min.

Meanwhile, heat a generous drizzle of oil in a second pan over a medium-high heat. Add the chicken and reduce the heat to medium. Fry for 3-5 min on each side or until golden brown. Drain on kitchen paper to remove any excess oil.

Toss the baby spinach with the carrot ribbons and sesame seeds. Slice the fried chicken and serve with the cauliflower rice, curry sauce and salad on the side.