Prepare the Curry
1
Peel and chop your carrots, onions, and potatoes
2
Put a Tbsp of butter in a large pot on medium heat
3
Stir fry your onions until lightly brown then add carrots and potatoes
4
Pour in water or stock according to your curry roux instructions and bring to a boil
5
Reduce heat to a simmer for 15 minutes
6
Add a small block of chocolate (1-2 Tbsp) and curry roux then simmer for 10-15 minutes
Prepare the Katsu
1
Place a sheet of plastic wrap on a cutting board, lay your chicken and cover with another sheet of plastic wrap
2
Pound until uniform in thickness
3
Lay out flour, panko, and eggs in separate plates
4
Completely coat chicken in flour and shake off as much as possible
5
Coat chicken in egg then coat in panko, applying pressure as needed to help adhesion
6
Heat 1 inch of oil in a frying pan on medium heat to (350ºF)
7
Fry chicken until golden brown and cooked through (165ºF)
8
Place on a wire rack or paper towel to cool
