Katsu curry - samah eats

Begin by roughly slicing your onions and garlic and set them aside. Next peel your potatoes and carrots and roughly chop them into equal sized chunks. I cut one potato into 6 chunks.
In a large pan heat up 3 tbsp of rapeseed oil and then add your onions, garlic, potatoes and carrots. Sauté these for 4-5 minutes on a medium heat and they should start to have a bit of colour on them. Add in the water and stock cubes, and stir to combine. Allow the curry to simmer on low heat with the lid on for 15 minutes, stirring every so often.

Butterfly your chicken breasts and cut all the way through with the knife in your dominant hand to slice through the middle of your chicken with your non-dominant hand pressing flat and firm on top of the chicken. You should end up with two chicken pieces of equal thickness. Season these with 1 tsp of salt and pepper on both sides.
Set up your dredging station by taking two shallow dishes. Into one pour in your pan breadcrumbs and into the other add the eggs, flour, salt and pepper. Whisk to combine.
Heat your rapeseed oil in pan for deep frying on a medium heat
Dip your chicken in wet batter and coat well in the mixture, allow the excess to drip off before placing into your panic breadcrumbs. Press the panko breadcrumbs in the chicken.
Deep fry your chicken for 6-7 minutes or until golden brown.
Serve your katsu curry with some hot sushi rice and that's it!