Chicken Katsu Curry

• 4 boneless chicken breasts, pounded thin
• 200 g panko breadcrumbs
• 1 box Japanese curry roux (about 200g)
• 2 medium potatoes, cubed
• 2 medium carrots, sliced
• 4 cups cooked Japanese short-grain rice
• 2 medium onions, chunks
• 2 large eggs, beaten
• 1 cup flour

Instructions

1. 1

   In a pot, sauté the onions in a little oil until translucent. Add the carrots and potatoes, followed by 3-4 cups of water.

2. 2

   Simmer the vegetables for about 15 minutes or until tender. Turn off the heat and break in the curry roux blocks, stirring until completely dissolved and the sauce bubbles and thickens.

3. 3

   While the curry simmers, season the chicken breasts with salt and pepper. Set up a breading station with flour, beaten eggs, and panko breadcrumbs in three separate bowls.

4. 4

   Dredge each chicken breast in flour, shake off excess, dip into the egg, and then press firmly into the panko to coat.

5. 5

   Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the cutlets for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C).

6. 6

   Remove chicken and drain on a wire rack. Slice into strips.

7. 7

   Serve the steamed rice on a plate, pour the warm curry sauce over one side, and top with the crispy chicken katsu.