Japanese Chicken Katsu Curry Recipe

3 pcs chicken thigh fillet (remove the skin)
1 small onion
1 small carrot cut into small cubes 
Salt and pepper
2 eggs
2 cups panko bread crumbs 
2 cups cornstarch 
3  cubes of golden Japanese curry 
3 cups of water

1. Clean the chicken my removing excess fats. Wash then pat dry with paper towel.

2. Season the chicken with salt and pepper set aside for 10 minutes.

3. In a 3 seperate plate prepare the beaten egg, cornstarch and bread crumbs.

4. In a sauce pan heat 3 tbsp of oil and saute the onion until translucent. Then add in the carrots saute for 2 minutes. Add in the golden curry cubes  wait until it dissolves a bit then add the water bring to boil and simmer for 10 minutes or until it thickens.  Off the heat then set aside.

5. For chicken katsu.. the patterned  is dry wet dry..dip the chicken in cornstarch first then to the egg and lastly into the bread crumbs  then deep fry it..cook for 4 minutes each sides or until it turns to golden brown.

6. Serve with rice and a lot of curry sauce.

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