I know breadcrumbs and pasta might sound strange, but I tell ya, these textures work. You can use whatever shape pasta you want for this but the ones with more texture will hold the sauce better. This is an ideal sunset evening date night dinner, great for a dinner party, or just to have as some comfort on the sofa.  

Method

First of all make the sauce, chop the onion & carrot in to an eve size dice and add to a frying pan over a medium heat with the olive oil. Mince the garlic & ginger and add. Leave to soften/carmelise for about 5-6 minutes. Stir through the curry powder & turmeric. Next add the coconut milk & maple syrup/honey. Season with the salt pepper. Leave to simmer for around 20 mins.

To make the katsu chicken, slice each breast in half through the centre to make thinner pieces. On a wide plate with a rim, combine the cornflour with 3 tbsp water & salt and pepper,  to make a paste. Put the breadcrumbs on a separate wide plate with a rim. Dip a piece of chicken in to the into the paste, then in to the breadcrumbs until completely coated.

To make the katsu tofu, slice the block in half through the centre to make thinner pieces, then cut each slice in to 4 triangles. On a wide plate with a rim, combine the cornflour with 3 tbsp water & salt and pepper,  to make a paste. Put the breadcrumbs on a separate wide plate with a rim. Dip a piece of chicken in to the into the paste, then in to the breadcrumbs until completely coated.

Go back to the sauce where the vegetables should be soft and blend with a stick blender/nutri bullet until smooth. Transfer to a pan to keep warm.

Heat the oil in a pan and place the katsu pieces in the oil for 5 mins on each side until golden and crispy.

To serve, add the sticky rice to a bowl with your green veg. Add the sliced katsu pieces, and finish with the sauce.