About the Recipe
You're going to love this Japanese flavour sensation!

Ingredients
For the curry
1 Large Onion
1 Clove Garlic, minced
1 tbsp Tomato Paste
1 tsp Worcestershire Sauce
2 tbsp Curry Powder
1 tsp Salt
1 tsp Sugar
2 Large Potatoes, cut into 2cm cubes
3 Medium Carrots, cut in to 2cm triangular pieces
2 cups Chicken Stock
1 tbsp Cornstarch
1 tbsp Salted Butter
For the katsu
1kg Boneless Skinless Chicken Breast (~3-4 Breasts)
1 tsp Salt
1 tsp Pepper
1 Egg, beaten
4 tbsp flour
1 â…“ cups Panko Breadcrumbs
Preparation
For the curry
Cook the onions over medium hot until the edges begin too brown, about 2-3 mins.
Add the garlic, tomato paste and Worcestershire sauce and cook until fragrant, about 1 minute. then stir in the curry powder, salt, and sugar and cook for a further minute.
Stir in the potatoes, carrots and chicken stock. Bring to a simmer, cover and cook until the potatoes and carrots are tender.
In the meantime make your Katsu Chicken (see below). When ready mix the cornstarch with a tbsp of water to make a slurry and add it to the curry sauce. Stir until thickened then add the butter.
For the katsu
Butterfly the chicken breasts so they’re thin and even. Pound them until you reach a desired thickness. Pat dry with a paper towel.
Season both sides of the chicken with salt and pepper and dust with a light coating of flour.
Dip the floured chicken into a bowl with the beaten egg to coat then transfer to a bowl with the breadcrumbs. Press evenly into the chicken to get a good coating.
Cook each breast individually in a thin layer of oil over medium heat until golden brown on both sides. This takes 5-6 mins per side.
Serve with Japanese short grain rice (use jasmine in a pinch) or udon noodles and top with the curry sauce.