For the sauce

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp fennel seeds

1 tsp fenugreek seeds

2 cardamom pods

2 tbsp vegetable oil

2 onions, sliced

2 garlic cloves, sliced

2 small red bird’s-eye chillies

1 x 400g/14oz tin chopped tomatoes

2.5cm/1in piece root ginger, peeled, grated

1 tbsp ground turmeric

250ml/9fl oz chicken stock

1 tbsp honey

1 tbsp soy sauce

For the katsu curry

150g/5½oz plain flour, seasoned with salt and freshly ground black pepper

200g/7oz Japanese panko breadcrumbs

2 free-range eggs

4 chicken breasts, cut into strips

4 tbsp vegetable oil

3 carrots, sliced

2 spring onions, chopped

cooked basmati rice, to serve