Japanese Chicken Katsu Curry

Ingredients

• 2 large Chicken breast
• 1 cup Panko breadcrumbs
• 0.5 cup All-purpose flour
• 1 large Egg
• 100 grams Japanese curry roux blocks
• 1 medium Onion
• 1 medium Carrot
• 1 medium Potato
• 600 ml Water
• 0.5 cup Vegetable oil
• 4 servings Cooked white rice

Instructions

1. 1

   Dice the onion, carrot, and potato into bite-sized pieces.

2. 2

   In a pot, sauté the onion in a tablespoon of oil until translucent. Add carrots and potatoes, then add water and bring to a boil. Simmer for 15 minutes until vegetables are tender.

3. 3

   Turn off the heat, add the curry roux blocks, and stir until completely dissolved. Simmer on low for another 5 minutes until thickened.

4. 4

   Prepare the chicken by slicing the breasts in half horizontally to make thin cutlets. Season with salt and pepper.

5. 5

   Dredge each cutlet in flour, dip into beaten egg, and coat thoroughly with panko breadcrumbs.

6. 6

   Heat vegetable oil in a skillet over medium-high heat. Fry the chicken for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.

7. 7

   Slice the chicken into strips.

8. 8

   Serve by placing a portion of rice on a plate, topping with the sliced chicken, and pouring the curry sauce over half of the chicken and rice.