Katsu Curry Donburi

Instructions

1. Prepare the chicken
   Season the 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, then dip in egg, and finally coat with panko, pressing gently to adhere.
2. Fry the chicken
   Heat vegetable oil in a large, deep skillet to 350°F (175°C). Carefully place the breaded chicken in the hot oil and fry for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a wire rack lined with paper towels to drain excess oil. Let rest for 5 minutes before slicing.
3. Prepare curry sauce base
   In a separate pot, heat 2 tablespoons vegetable oil over medium heat. Add the diced onion and carrots, cooking until softened, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Make the curry sauce
   Add the curry powder or roux blocks to the pot and stir to coat the vegetables. Gradually pour in the chicken broth while stirring continuously to prevent lumps. Bring to a simmer and cook for 15-20 minutes until the sauce has thickened and the vegetables are tender. Season with remaining 1/2 teaspoon salt and adjust to taste.
5. Slice the chicken
   Once the chicken has rested, slice each piece into 1/2-inch strips across the grain. This will make it easier to eat and creates a more attractive presentation.
6. Assemble the donburi bowls
   Divide the cooked rice among four deep bowls. Ladle the curry sauce over half of the rice in each bowl. Arrange the sliced chicken katsu over the remaining rice, slightly overlapping with the curry sauce.