Crispy panko-breaded chicken breast served over a smooth curry sauce and steamed rice.
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In a large pot, sauté the onions in a tablespoon of oil until translucent, then add carrots and potatoes and cook for 2 minutes.
Add the water or stock to the pot, bring to a boil, then simmer on low heat for 15 minutes until the vegetables are tender.
Turn off the heat, add the curry roux cubes, and stir until completely dissolved. Simmer on low for another 5 minutes until the sauce thickens.
Season the chicken breasts with salt and pepper, then dredge each piece in flour, dip into the beaten eggs, and coat thoroughly with panko breadcrumbs.
Heat one cup of vegetable oil in a heavy skillet to 350°F (175°C) and fry the chicken for 4-5 minutes per side until golden brown and crispy.
Remove the chicken from the oil and let it rest on a wire rack for 2 minutes before slicing into thick strips.
Place a portion of steamed rice on one side of a shallow bowl and ladle the hot curry sauce over the other side.
Lay the sliced chicken katsu on top of the curry and serve immediately with pickles if desired.
