Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½cm thick half moons.

Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs and half the curry powder into another bowl, season with the salt (see pantry for amount) and pepper. 

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Wipe out the chicken pan. Pop the (now empty) pan back on medium-high heat with a drizzle of oil. 

Add the bell pepper and carrots and stir-fry until starting to soften, 5-6 mins.

Meanwhile, boil a full kettle. Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil.

Add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Once the veg has softened, add the yellow Thai style paste and remaining curry powder. Fry until fragrant, 1 min more. 

Stir in the coconut milk, soy sauce, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened slightly, 2-3 mins.

Once thickened, remove from the heat and stir in the ginger, garlic & lemongrass puree. Taste and season with salt and pepper if needed.

Add the cooked noodles to the curry sauce and stir until coated. Add a splash of water if it's looking a little thick. 

When everything's ready, slice the katsu chicken widthways.

Share the curried noodles between serving bowls. Top with the katsu chicken.