1. Heat 2 tbsp vegetable oil in a medium saucepan on medium heat, Add the sliced onion and carrot and fry until softened.
2. Add the flour, garam masala, and curry powder and stir through to combine before adding the chicken stock ½ a cup at a time to make sure you stir out the lumps.
3. Stir in honey and milk and bring to a simmer and keep at a low simmer for 10 minutes or until thickened.
4. Season the chicken steaks with sea salt and fresh ground black pepper.
5. Arrange 3 baking trays (or bowls): one with flour, the next with beaten eggs, and the last with panko crumbs.
6. Add the 2 cups of vegetable oil to a large frying pan over medium heat and let it heat up while you crumb the chicken.
7. Press chicken steaks into the flour on both sides, shaking off the excess before dipping in the eggs on both sides before coating in the panko. Press crumbs firmly into the chicken ensure adhesion.
8. Check the oil is hot enough by sprinkling a few panko crumbs if they begin to bubble immediately, the oil is ready (180 degrees C if you have a kitchen thermometer for the oil). Fry the crumbed chicken (2 at a time) for 5-6 minutes on each side until golden brown and drain immediately on a tray lined with absorbent kitchen paper towel.
9. To serve, line large bowls with sushi rice and sprinkle with furikake seasoning. Slice the crumbed chicken steaks and arrange neatly on top.
10. Pour over the katsu curry sauce and vegetables and sprinkle spring onions on top.

Options: Make the katsu sauce without the onion and carrot and only half of the sauce ingredients. This should be enough for about 1 cup of sauce. Crumb only 2 chicken steaks. Make sushi rolls with the rice and crumbed chicken, avocado slices and nori paper. Serve with the katsu sauce as a dip.