Put the neutral oil and diced onion into a large saucepan over a medium heat. Cook, stirring occasionally, until soft, golden, and sweet with no raw bite left — about 25 minutes.

For this step: 1 tbsp Neutral oil, 1 White onion

While the onion cooks, peel and grate the apple, dice the carrot, mince the garlic, and grate the ginger. Getting the mise en place done now means the next three steps run back to back.

Wash the jasmine rice in cold water, changing the water until it runs clear, then drain well. Put it in a saucepan with the measured water and set aside off the heat.

For this step: 1 Apple, 100 g Carrot, 20 g Ginger, 2 cloves Garlic, 400 g Jasmine rice, 520 g Water

Add the apple, carrot, ginger, and garlic to the onion. Cook, stirring, until the carrot has lost its raw crunch and the apple has collapsed into the pan — about 5 minutes.

Add the Japanese curry powder, garam masala, ground turmeric, and ground cumin. Cook, stirring constantly, until the spices smell toasted rather than dusty — about 1 minute.

For this step: 2 tsp Japanese curry powder, 1 tsp Garam masala, 0.5 tsp Ground turmeric, 0.25 tsp Ground cumin

Pour in the chicken stock and water, then add the light soy sauce, honey, tomato ketchup, and Worcestershire sauce. Stir to combine and bring to a gentle simmer.

Leave uncovered for 30 minutes.

For this step: 750 ml Chicken stock, 150 ml Water, 1 tbsp Light soy sauce, 1 tsp Honey, 1 tbsp Tomato ketchup, 1 tbsp Worcestershire sauce

While the sauce simmers, slice the cucumber into rounds about 1mm thick. Put them in a bowl, toss with the fine sea salt, and leave for 15 minutes — liquid will pool in the base of the bowl.

For this step: 1 Cucumber, 1 tsp Fine sea salt

Combine the rice vinegar, caster sugar, and sesame oil in a bowl and stir until the sugar has dissolved.

Rinse the cucumber under cold water, then squeeze it firmly between your hands to drive out as much liquid as possible. Add to the pickle liquid, toss to coat, and refrigerate until serving.

For this step: 2 tbsp Rice vinegar, 1 tsp Caster sugar, 1 tsp Sesame oil

Season the chicken thighs with the fine sea salt and white pepper. Leave to sit at room temperature while you set up for breading.

Set out three shallow trays: one with the plain flour, one with the beaten eggs, one with the panko breadcrumbs.

For this step: 4 Boneless skinless chicken thighs, 8 g Fine sea salt, 0.5 tsp White pepper, 100 g Plain flour, 2 Eggs, 120 g Panko breadcrumbs

Coat each thigh in the flour and shake off the excess, then into the beaten egg, letting the surplus drip away, then into the panko. Press the crumbs on lightly so they hold, checking every part of the surface is covered.

Lay the breaded thighs on a tray and leave for 10 minutes.

Once the sauce has had its 30 minutes, pour it into a blender and blend until completely smooth. Keep the saucepan — the roux goes into it next, unwashed.

Set the pan of washed rice over a medium-high heat, uncovered. As soon as it comes to a simmer, put the lid on and drop the heat as low as it will go. Cook for 12 minutes without lifting the lid.

Take the pan off the heat, lid still on, and leave to rest for 10–15 minutes.

Put the saucepan back over a medium heat and add the butter. Once it foams, add the plain flour and stir continuously until the paste smells nutty and biscuity rather than of raw flour — about 2 minutes.

For this step: 35 g Butter, 35 g Plain flour

Pour a small amount of the blended sauce into the roux and whisk until thick and smooth. Add more, whisk again, and carry on in stages until it is all in — adding it gradually is what stops lumps of roux sitting in the finished sauce.

Simmer for 20 minutes, then taste and season with fine sea salt.

For this step: Fine sea salt

While the sauce simmers, heat the neutral oil in a large, deep frying pan to a depth of around 2cm until it reaches 160°C (320°F).

Lower the chicken into the oil away from you, working in batches so the pan is not crowded. Fry, turning once, until the panko is deep golden and crisp and the thickest part of the thigh reads 79°C (174°F) — see how to cook chicken to temperature.

Lift onto a wire rack and rest for 10 minutes before slicing.

For this step: 1000 g Neutral deep frying oil

Ladle a pool of curry sauce over one half of each warmed plate. Fluff the rice, press it into a small bowl to mould it, and turn it out onto the plate as a dome.

Toss the sesame seeds through the pickled cucumber and set a mound alongside. Slice the chicken into 1.5cm thick slices, lay it over the sauce, and serve.

For this step: 1 tbsp Sesame seeds