chicken katsu

Wagamama's describes chicken katsu curry as chicken fillet deep-fried in panko breadcrumbs, served with a light curry sauce and japanese style rice garnished with a combination of mixed leaves and red pickles.

I love eat at wagamama restaurant, this is my favourite dish,chicken katsu.

how to make it?
I'm curious about knowing this recipe, after strunggle in my kitchen I will share as the best I can found about this recipe

for chicken.

4 large chicken breasts
plain flour, for coating
4 eggs, beaten
(Panko) bread crumbs, for coating
vegetable oil, for deep-frying

Coat the chicken breast fillets first in flour, then beaten egg then breadcrumbs. Heat the vegetable oil for deep-frying in a wok or deep fat-fryer. Deep-fry the chicken breast fillets one at a time in the vegetable oil for 3-4 minutes until golden and crispy.

for curry sauce.
butter
garlic cloves, chopped
onion chopped
Granny Smith apples, chopped
pints water
bananas, chopped
honey
ground turmeric
hot curry powder 
chicken stock
cornflour
light soy sauce
ground black pepper
 In a large saucepan, heat together the butter, garlic, onion and apple, mix together and fry briefly.
Add  water, then the banana, honey, turmeric, Madras powder. Bring to the boil. Add in the stock. Mix together the remaining water with the cornflour. Add to the curry mixture with the salt and black pepper.
Cook for 30 minutes.

It is like that?
does anyone knows more the best recipe??