Katsu curry is a Western-influenced Japanese dish made by serving a crispy breaded chicken cutlet over rice with a mild, slightly sweet Japanese curry sauce. With its sweet curry flavor and crisp texture, it is a balanced main dish.
Sauté the onion and carrot in a little oil over medium heat for 8 minutes. Add the curry powder and flour and cook for 2 more minutes.
Slowly pour in the chicken stock, stirring constantly. Simmer over low heat for 10 minutes, until thickened, then add the soy sauce and honey.
Coat the chicken breasts in flour, then beaten egg, and finally panko breadcrumbs.
Heat the oil over medium heat. Fry the chicken for 5–6 minutes, until golden on all sides and cooked through.
Slice the chicken and place it beside the rice. Pour the hot curry sauce over the top and serve.
Store the sauce and chicken separately in the refrigerator for 2 days. Reheat the chicken in the oven to help preserve its crispness.
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