Japanese Chicken Katsu Curry

Instructions

1. Prepare the chicken
   Season chicken breasts with 1/2 teaspoon salt and black pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat thoroughly with panko, pressing gently to adhere.
2. Fry the chicken
   Heat oil in a large, deep skillet to 170°C (340°F). Carefully place breaded chicken in hot oil and fry until golden brown and cooked through, about 4-5 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain excess oil. Let rest while preparing the curry sauce.
3. Start the curry sauce
   In a large pot, heat 2 tablespoons vegetable oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add carrots and continue cooking for another 5 minutes, stirring occasionally. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Finish the curry sauce
   Add curry powder or roux blocks to the pot and stir to coat the vegetables. Gradually pour in chicken stock while stirring to prevent lumps. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes until sauce thickens and vegetables are tender. Add remaining 1/2 teaspoon salt, adjusting to taste.
5. Slice the chicken
   Once the chicken has rested, slice each piece into 1-inch strips across the grain. This makes the katsu easier to eat and allows more surface area for the curry sauce.
6. Serve the dish
   Place a portion of cooked rice on one side of each plate. Ladle curry sauce next to or partially over the rice. Arrange sliced chicken katsu on top or beside the curry. Garnish with additional curry sauce if desired.