Chicken katsu curry

Method

Pound the chicken breasts to 1.5cm thickness and season with salt and pepper. Set up three bowls with flour, beaten eggs, and panko breadcrumbs, then coat each chicken breast through each in sequence. Heat oil in a large pan to 170°C and deep-fry the chicken for 3-4 minutes per side until golden, then drain on kitchen paper. In a separate pot, sauté diced onions, carrots, potatoes, garlic and ginger until softened, then add the curry roux blocks broken into pieces, stirring until dissolved, and simmer for 15 minutes until vegetables are tender. Serve the sliced chicken katsu over steamed rice topped with the curry sauce.