First, batter out chicken breasts into thin escalopes using a meat mallet, dust in seasoned flour, dip in beaten egg and coat
in panko breadcrumbs. Chill in the refrigerator for an hour to set the coating. For the katsu curry sauce, fry a chopped
small onion and a chopped small carrot for several minutes then add a crushed clove of garlic and a Tbs finely chopped ginger
and fry these for another minute. Stir in a Tbs curry powder and a ½ tsp turmeric and fry for another minute, until fragrant.
Stir in a can of coconut milk and a Tbs maple syrup, and simmer gently for about 20 minutes. Blitz to a smooth sauce with
a stick blender, adding more water if it seems too thick. Stir in the juice of a lime, taste for seasoning and keep warm.
When ready to cook, fry the breaded chicken escalopes in hot olive oil until golden and crispy on both sides, finishing off
for 5 minutes in a 180°C oven to ensure they are fully cooked. Meanwhile cook rice according to the packet direction,
and while that is cooking, fry a few sliced mushrooms until they start to turn golden, add some sliced spring onions,
and stir in the drained cooked rice. To serve, spoon some katsu sauce onto hot plates, slice the chicken escalopes
and place on the sauce, and serve the rice alongside.