A combination of curry with carrots and potatoes, served alongside crispy chicken katsu. This dish is hearty and satisfying, making it perfect for a family meal.
1: In a pot, heat up some oil and sauté onions for 1 minute.
2: Add 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 curry blocks and mix until it thickens to desired thickness, then turn off heat.
5: For chicken katsu, pound your chicken to about 1/3 of an inch thick, covering with cling wrap to avoid splatters.
6: Coat chicken in all-purpose flour, eggs, and panko bread crumbs in that order.
7: Pan fry for 6-8 minutes on each side, or air fry at 350°F for 15-20 minutes, flipping halfway.
8: Plate your food with rice, curry, and katsu, and enjoy.
