A delightful meal comprising chicken katsu and curry. The curry is made with carrots, potatoes, and curry blocks, while the chicken is breaded and fried or air-fried for a crispy texture.
1: In a pot, heat up some oil and sauté onions for 1 minute.
2: Add your carrots and potatoes, sauté for another minute.
3: Add 2.75 cups of water, bring to boil, reduce heat to simmer and cook for 10 minutes.
4: After 10 mins, add 4 cubes of curry blocks.
5: Mix until it thickens to desired thickness then turn off heat.
6: Use a mallet or spine of your knife, pound your chicken to 1/3 of an inch thick, covering with cling wrap.
7: Coat your chicken in all purpose flour, eggs, and panko bread crumbs in this order.
8: Pan fry for 6-8 minutes on each side or air fry at 350°F for 15-20 minutes, flipping half way through.
9: Plate your food with rice, curry, and katsu. Enjoy!
