Chicken Katsu Curry

Method

1. For the Chicken KatsuPound the chicken with mallet to about 1cm thickness Season chicken with salt and pepperIn 3 separate bowls place flour in one, beaten eggs in second bowl and panko breadcrumbs in third bowl Dip chicken in flour, then in beaten egg and finally in breadcrumbs ensuring the entire chicken is coated Heat oil to medium high heat in a pan to shallow fry chicken Add chicken to oil and fry for 4-5 minutes on each h side till golden brown Remove from pan and place in rack
2. For the curry sauceChop potatoes and carrot in uniform sizingSlice onionsIn a pot, heat oil Sauté onions then add potatoes and carrotStir for another 3 minutes then add 2 cups waterAllow water to boil and continue to cook until vegetables have softened, approx 10 minutes depending on how big or small the vegetables are cutAdd 2 cubes of the curry sauce mix to the pot and keep stirring to dissolve cubes to a smith and thick sauce Remove from heat
3. Serve in a bowl with rice on one side and sauce on other side then place sliced chicken cutlet on top of rice and sauce