Miso-Honey Chicken Katsu Curry with Pickled Pears Recipe - Great British Chefs

Ingredients

• 1 tbsp of coriander seeds
• 1 tbsp of cumin seeds
• 1 tbsp of fennel seeds
• 1 tbsp of turmeric powder
• 1 tsp black peppercorns
• 4 dried red chillies
• 1 cinnamon stick
• 3 cardamom pods
• 3 cloves
• 2 tbsp of neutral oil
• 2 onions, finely chopped
• 3 garlic cloves, finely chopped
• 1 knob of ginger
• 2 carrots, diced
• 1 tbsp of Doves Farm Organic Plain White Flour
• 1 tbsp of tomato purée
• 750ml of chicken stock
• 1 tbsp of soy sauce
• 1 tbsp of mirin
• 1 tsp sugar
• 6 boneless, skinless chicken thighs
• 1 tbsp of miso paste
• 1 tbsp of honey
• 100g of Doves Farm Organic Plain White Flour
• 2 Freshlay Farms Golden Yolker® eggs, beaten
• 150g of Panko breadcrumbs
• neutral oil, for frying
• 2 pears, ripe, thinly sliced
• 1 red chilli, thinly sliced
• 75ml of rice vinegar
• 1 pinch of salt
• 300g of jasmine rice
• 450ml of water
• toasted sesame seeds
• coriander leaves
• spring onions, thinly sliced