Ivan Orkin (Ramenjunkie), served up a tasty chicken katsu curry mazemen on Sunday Brunch.

The ingredients for the curry base are: 30g vegetable oil, 450g white onions diced, 300g large carrots quartered, 20g minced garlic, 20g minced ginger, 25g S&B curry powder, 25g AP flour, 100g tomato puree, 450ml water, 25g apricot jam, 30g sugar and 20g salt.

For the veggie stock: 1 yellow onion, ¼ cabbage, 1 carrot, ½ aubergine, 3 garlic cloves, 2lt water and 20g canola oil.

For the curry salt: 15g S&B curry powder, 10g madras curry powder, 20g salt, 5g sugar, 5g garlic chips, 5g Korean chilli and 5g Sansho peppers powder.

For the chicken cutlet: 2 butterflied chicken breast cutlets, 2 eggs beaten, 120g flour, 75g panko, 0.5l cooking oil and Salt to taste.

See more Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.