Issy’s Katsu Curry

Method

1. Step 1: Prepare the curry. Heat a large pan over medium heat. Add the chopped onion and sliced carrots with a splash of the water. Cook until the onion is soft and translucent, about 5 minutes.
2. Step 2: Cook the curry base. Add water (about 500ml) to the pan and bring to a boil. Once boiling, reduce heat and add the Golden Curry pack, breaking it into pieces. Stir until completely dissolved and the sauce thickens, about 5 minutes. Keep warm on low heat.
3. Step 3: Cook the rice. While the curry simmers, cook the 2 cups of short-grain white rice according to package directions (typically 2 cups rice to 2.5-3 cups water). Set aside when done.
4. Step 4: Prepare the chicken. Season the chicken breasts with salt and pepper on both sides. Set up a breading station: put the flour in one shallow dish and the whisked eggs in another.
5. Step 5: Bread the chicken. Coat each chicken breast in flour, shaking off excess. Dip into the whisked egg, then coat generously with panko crumbs, pressing firmly so they stick.
6. Step 6: Fry the katsu. Heat about 1cm of oil in a large frying pan over medium-high heat. Fry the breaded chicken for 4-5 minutes per side until golden brown and cooked through. Drain on paper towels, then slice into strips.
7. Step 7: Serve. Place rice in bowls, arrange sliced katsu on top, and ladle curry sauce over. Add your desired amount of Kewpie mayonnaise on the chicken.