Japanese Katsu Curry

Ingredients

• Rice (4 cups, cooked)
• Honey (1 tablespoon)
• Soy sauce (2 tablespoons)
• Chicken broth (2 cups)
• Curry powder (2 tablespoons)
• Potato (1, peeled and diced)
• Carrot (1, finely chopped)
• Onion (1, finely chopped)
• Vegetable oil (1/4 cup)
• Panko breadcrumbs (1 cup)
• Egg (2, beaten)
• All (purpose flour - 1/2 cup)
• Black pepper (1/4 teaspoon)
• Salt (1/2 teaspoon)
• Chicken breasts (4 boneless, skinless)

Instructions

1. Season the chicken breasts with salt and black pepper.
2. Dredge the chicken breasts in flour, dip them in beaten egg, and coat them with panko breadcrumbs.
3. Heat vegetable oil in a large skillet over medium heat. Fry the breaded chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, add the chopped onion, carrot, and potato. Cook until the vegetables are tender, about 5 minutes.
5. Add curry powder to the skillet and cook for 1 minute, stirring constantly.
6. Pour in chicken broth, soy sauce, and honey. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the sauce thickens.
7. Slice the cooked chicken breasts into strips.
8. Serve the curry sauce over cooked rice and top with the sliced chicken breasts.
9. Enjoy your delicious Japanese Katsu Curry!