Directions
- 1Cut potatoes and carrots into cubes.
- 2Cut onions and one garlic clove.
- 3Sauté the onions and garlic.
- 4Add the diced vegetables to the pot.
- 5Add water and cook on medium heat for 20-25 minutes.
- 6Turn off the heat.
- 7Add Japanese curry blocks to the pot.
- 8Stir until the curry thickens.
- 9Beat two eggs and add a tablespoon of flour, salt, and pepper.
- 10Dip a slice of chicken breast into the egg mixture.
- 11Coat the chicken in Panko, pressing firmly to make it adhere.
- 12Fry the chicken until golden brown and crispy.
- 13Cut the fried Katsu.
- 14Serve the Katsu with white rice and the curry sauce.
Ingredients
- 1 large potato
- 1 carrots
- 0.5 onion
- 1 garlic clove
- q.b. water
- Japanese curry blocks
- slices of chicken breast
- 2 eggs
- 1 tbsp flour
- q.b. salt
- q.b. pepper
- q.b. Panko
Equipment
potpan
Tips
- Press firmly to make the Panko adhere to the chicken
- Fry until golden brown for a crispy result
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