Chicken katsu curry

INGREDIENTS

• 1 tsp cumin
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp fenugreek
• 2 cardamom
• 2 tbsp vegetable oil
• 2 onions
• 2 garlic
• 2 small red bird’s-eye chillies
• 1 x 400g/14oz tin chopped tomatoes
• 2.5cm/1in piece root ginger
• 1 tbsp ground turmeric
• 250ml/9fl oz chicken stock
• 1 tbsp honey
• 1 tbsp soy sauce
• 150g/5½oz plain flour, seasoned with salt and freshly ground black pepper
• 200g/7oz Japanese panko breadcrumbs
• 2 free-range eggs
• 4 chicken breasts
• 4 tbsp vegetable oil
• 3 carrots
• 2 spring onions
• cooked basmati rice