Japanese Chicken Katsu Curry

For those who are scared of deep frying like me, try out the pan technique!

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Step 1

Start by cutting the carrot, potato, and onion into bite-sized pieces.

Step 2

Soak the chicken breast fillet in milk for about 30 minutes. It helps to tenderize the meat.

Step 3

Heat a frying pan over medium heat and stir-fry the veggies for a few minutes. Prepare Golden Curry according to instructions. Once ready, set the curry aside.

Step 4

Remove the chicken fillet from the milk and pat dry with a paper towel. Use the back of the knife (or a mallet) to pound the meat evenly and season with salt and pepper.

Step 5

Coat the chicken breast fillet in the following order: frying mix or flour, egg, and panko bread crumbs.

Step 6

Cook the chicken over medium heat until golden brown on both sides. Make sure the meat is thoroughly cooked.

Step 7

Slice the chicken and place it over the steamed rice. Ladle the curry sauce on the side. Enjoy!