Make the sauce first. Heat a little oil in a saucepan. Add the onion, carrot and crushed garlic. Stir then leave to sweat for about 10 minutes. Stir every so often to prevent it sticking and burning.
Add the flour and curry powder. Stir and cook for a minute then add the chicken stock, slowly and stirring to avoid getting lumps in it.
Add the honey, soy sauce and bay leaf. Bring it to the boil then leave to simmer for about 20 minutes. When it has thickened slightly add the garam masala. Pour the sauce through a sieve, push with a spoon to get as much through as possible. Keep warm until ready to serve.
Heat some oil in a frying pan to cook the chicken. Put the egg, flour and breadcrumbs in three bowls. Dip the chicken in the flour, then the egg, then the breadcrumbs and finally put in the frying pan. It should take about 5 minutes on each side.
Serve with rice and the katsu curry sauce.
Nutritional information is approximate and a guideline only.