Japanese Chicken Katsu Curry

One inspired from the Hairy Bikers Curry book here, but also because it is one of the wife's favourites in Wagamamas.
Its a tasty dish, with nice contrast between the sticky glutinous rice and the crisp panko breacrumbed moist chicken, with the curry sauce alongside.That said, it isn't a fiery one so good to try on the kids and those who aren't into massive heat.
For those of you who like a little more muscle, you will readily see where you need to add or increase ingredients, or you could do as I did and simply apply large quantities of chat masala sprinkled over the top!

Ingredients:
For the chicken:
Skinless chicken breasts - 2x large ones/ 4x smaller ones
50g or so plain flour
1 large egg
150g Japanese Panko breadcrumbs (widely available in supermarkets and makes all the difference, although stale white breadcrumbs can be used in a pinch)
200ml Sunflower oil
For the sauce:
3 tbsp sunflower oil
2 medium onions or 3-4 banana shallots, roughly chopped
30g piece fresh root ginger, peeled and finely chopped
4-5 garlic cloves, finely sliced
1-2 tbsp "medium" curry powder (see above plus previous post)
2-3 star anise, ground up in mortar
1/2 tsp ground turmeric
20g plain flour
500ml chicken stock - made with good quality organic stock cube is fine
2 tsp tomato puree
Freshly ground black pepper plus S&P to taste

Method:
Firstly, start with the chicken: Put the breasts between cling film and bash the thicker part with a rolling pin until you have flattened chicken pieces about 2cm thick all around.
Sieve the flour onto a plate large enough for the chicken pieces. Beat the egg into a shallow bowl and finally put the breadcrumbs onto a large platter and spread around.
Dredge the chicken pieces one by one through the flour, then into the beaten egg to coat, and finally into the breadcrumbs, patting them down onto the chicken, turning and ensuring its properly coated.
Place the chicken on a platter carefully, and transfer to the fridge to help the coating "set" onto the chicken. This needs about 30 mins to an hour, during which you can make the sauce and get the rice ready to go.
Sauce: heat the oil in a large pan on medium heat and add the chopped onions. Put the lid on and gently fry for about 8 mins, stirring occasionally until fully softened and pale gold in colour. take lid off and increase heat slightly, cook for another 3 or so minutes until the onions reach a darker gold colour, then decrease the heat and add the ginger and garlic and simmer gently for about 5 mins, stirring every so often.
Stir in the curry powder, star anise, turmeric and some ground black pepper, cook for 2 mins, stirring regularly, then sprinkle over the flour, continuing to stir. Gradually incorporate the chicken stock, stirring all the while, until the mixture is incorporated. Stir in the tomato puree and bring to a simmer; cook for 5 mins, stirring occasionally. Whilst this is cooking, commence the rice - just make plain sticky jasmine rice according to instructions. Remove sauce from heat.
Take a stick blender and blitz. Or tip into food processor.Blitz/ process until you have reached the desired consistency. Cover and set aside whilst you get the chicken.
In a deep frying pan, heat the oil and once hot, carefully place the 2 pieces of chicken in the oil to fry. Keep an eye on it but you want about 4-5 mins each side (but make sure its properly cooked of course)
After you have turned the chicken, put the sauce back on low heat to return to simmer.
Slice the chicken thickly and serve on warmed plates, with scattering of fresh coriander and some sticky rice, with a bowl of the sauce so your guests can help themselves.