Directions

To Prep

1. Season the chicken breasts on both sides with salt and pepper.
2. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

To Cook the Curry

1. Add carrots, potatoes and vegetable oil into a medium sized pot.
2. Add water and bring to boil. Reduce heat, cover and simmer until ingredients are tender, approx. 12 mins.
3. Turn the heat down, break S&B Golden Curry Mild into pieces and add them to the skillet. Stir until sauce mixes are completely melted. Simmer for approximately 5 mins while stirring constantly.

To Cook the Chicken Katsu

1. While waiting for curry, heat ¼ inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 mins per side, or until golden brown.

To Serve

1. Serve hot over rice. Garnish with Kewpie Mayonnaise, chilli, and green onion.