To make the curry

1. Prepare your vegetables. Slice the onions, then cube the carrot and potato into bite-sized pieces, approx. 2cm cubes.
2. Heat the vegetable oil in a large pot over a medium-low heat. Once hot, add the onions and allow to cook until caramelised, about 15 minutes.
3. Add the carrot and potato to the pot and saute for 3 minutes.
4. Pour over the water. If the vegetables aren’t covered, add more water until they are.
5. Bring the water to a boil, then reduce the heat to low and simmer for 15 minutes.
6. Once the vegetables are cooked, break up the sauce mix brick and add it into the water, stirring until dissolved.
7. Simmer until the sauce is reduced slightly, 5-15 minutes.

To make the chicken katsu

1. While the curry is simmering, cut each chicken breast in half horizontally. To do this, press down on the breast with your nondominant hand flat. Then,using your dominant hand, draw a long knife through the thickness of the breast, so you have two thin breast pieces. Repeat for the second breast.
2. Whisk the egg in a shallow bowl. In a separate shallow bowl, add your plain flour and season with plenty of salt and pepper. In a shallow bowl, add your panko breadcrumbs.
3. Dredge the breast pieces by coating them first in your seasoned flour, then the beaten egg, and finally the panko breadcrumbs. It can help to press the breadcrumbs onto the breast gently.
4. In a wide frying pan, heat your vegetable oil over a medium-high heat. Once hot, add your chicken pieces and pan fry until the crumb is crispy and the chicken is fully cooked, approx 3-5 minutes on each side, depending on thickness.

To serve

1. Rest your chicken pieces for 2 minutes, then cut into wide slices.
2. Serve the curry over rice, and place the sliced chicken katsu on top. Optionally, add pickled ginger on the side.