For the Chicken Katsu:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• Oil, for frying

For the Curry Sauce:

• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 large carrot, sliced
• 2 tablespoons curry powder (Japanese style, if available)
• 1 tablespoon all-purpose flour
• 2 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon honey or sugar
• Salt and pepper, to taste

For Serving:

• 2 cups cooked white rice
• Fresh cilantro or parsley, chopped (optional)

Instructions:

1. Prepare the Chicken Katsu:
• Pound the chicken breasts to an even thickness.
• Season both sides with salt and pepper.
• Coat each chicken breast first in flour, then dip into the beaten egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
• Heat oil in a frying pan over medium heat. Fry the chicken breasts until golden and cooked through (about 3-4 minutes per side). Remove and drain on paper towels. Slice into strips.
2. Make the Curry Sauce:
• In a separate pan, heat a little oil and sauté the chopped onions, garlic, and ginger until fragrant and soft.
• Add the sliced carrot and cook for a few more minutes.
• Stir in the curry powder and flour, cooking for another minute.
• Gradually add the chicken broth while stirring, then add soy sauce and honey. Simmer until the sauce thickens and the carrots are tender, about 10-15 minutes. Season with salt and pepper to taste.
3. Assemble and Serve:
• Place a portion of cooked white rice on a plate.
• Pour the curry sauce over one side of the rice.
• Lay the sliced chicken katsu on the other side.
• Garnish with fresh cilantro or parsley if desired.