Chicken Katsu Curry

Instructions

1. Prepare the chicken
   Set up three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, then dip in egg, and finally coat with panko, pressing gently to adhere. Set aside on a plate.
2. Fry the chicken
   Heat about 1/2 inch of vegetable oil in a large frying pan over medium-high heat until it reaches 350°F (175°C). Fry the chicken pieces for 4-5 minutes on each side until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a paper towel-lined plate to drain excess oil.
3. Start the curry sauce
   In a separate large pot, heat 2 tablespoons of oil over medium heat. Add the diced onions and cook for 5-7 minutes until soft and translucent. Add the garlic and ginger, cooking for another minute until fragrant.
4. Add the vegetables and spices
   Add the diced carrots to the pot and cook for 3 minutes. Stir in the curry powder and garam masala, cooking for 1 minute until aromatic, being careful not to burn the spices.
5. Simmer the curry sauce
   Pour in the chicken stock, honey (or grated apple), and soy sauce. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until the sauce has thickened and the carrots are tender.
6. Blend the sauce (optional)
   For a smoother sauce, carefully transfer the mixture to a blender or use an immersion blender to puree until smooth. Return to the pot and adjust seasoning if necessary.
7. Serve the dish
   Slice the chicken katsu into strips. Serve a portion of rice on each plate, ladle curry sauce beside or over the rice (as preferred), and place the sliced chicken katsu on top or to the side. Garnish with finely sliced green onions if desired.