Let’s make katsu (crispy, cosy, very satisfying):

Start with the sauce. Add the onion, carrot and oil to a saucepan and cook over a low–medium heat for 4–5 minutes, stirring often, until softened but not coloured. You’re after sweet and gentle, not caramelised.

Stir in the garlic, ginger and curry powder and cook for a minute until fragrant. Sprinkle in the flour, mix well and cook for another 30 seconds, then gradually pour in the stock, stirring constantly to keep everything smooth. Bring to the boil, reduce to a gentle simmer and cook for 10 minutes, until thick, glossy and comforting.

Blitz the sauce with a stick blender until silky smooth, then season to taste with soy sauce, salt and pepper. Set aside and keep warm.

Now for the chicken. Set up a simple coating station: flour on a plate, beaten egg on another, and breadcrumbs spread out on a tray.

Coat each piece of chicken in flour, shaking off the excess, then dip into the egg. Let any extra drip away before gently turning the chicken in the breadcrumbs until evenly coated.

Heat the oil in a large frying pan over a medium heat. Fry half the chicken for about 3 minutes per side, until golden and crisp. Remove and keep warm, then repeat with the remaining pieces.

Serve the crunchy chicken alongside steamed rice, with the hot, silky curry sauce poured generously over the top. Comfort food, sorted.