Curry powder: if you can find a Japanese curry powder for an authentic katsu flavour, use that. But regular British-style curry powder will also make a delicious curry sauce. Japanese katsu cubes would also be a great option, just don’t add any flour to thicken the sauce.

How to make this recipe even easier: if you want to cut down on the cooking time and go halfway, most supermarkets sell katsu-style breaded chicken you can just throw into the oven or air fryer. The sauce can be made up to a day ahead. Refrigerate with cling film touching the surface of the sauce to stop a skin forming, and heat it gently back through in a saucepan before serving.

If you want to double the recipe: double everything and continue.

What to do with leftovers: Keep covered or in an airtight container in the fridge for 3 days. It’s never quite as good reheated as when freshly made but it works. I would reheat the crispy chicken in the air fryer at 180c for 5-10 minutes to keep it crispy.