Japanese love curry. This curry recipe combines crunchy and crisp chicken katsu and Japanese style curry. You can use Japanese or Korean curry roux or blocks, whichever is more convenient for you. You can buy this item on Japanese or Asian specialty store.

This recipe is for 2 portions although you can easily expand it.


For chicken katsu:
*2 slices breast chicken fillet
*1 egg
*2 tbsp flour
*1/2 cup breadcrumbs (preferably Japanese style breadcrumbs for frying)
*Salt and pepper
*oil, for frying

For curry:
*1 garlic
*2 large carrot
*2 potato
*2 onion
*1 block or portion of Japanese curry
*3 cups water

Make the curry first. Cut all the vegetables to bite size pieces. Smash the garlic.
Stir fry the garlic with some oil with the onion until they are fragrant and soft. Add the potatoes and carrots. Stir fry for a few minutes.
Add the curry and water. Cook for about 20 minutes until the vegetables are soft. Add more salt if necessary.
While the curry is cooking, make the chicken katsu. Season the chicken with the salt and pepper and then dip on flour. Gently whisk the egg. Heat the frying oil.
Dip the chicken fillets into the eggs then generously slather them with the breadcrumbs.
Fry the chicken katsu until golden brown and crispy.
Place the chicken, rice, and curry separately. You may mix the rice with the chicken katsu if you have trouble separating them. Pour the curry on top of the chicken and rice when you eat your bento box. You can also add as a side a bit of fukujin-tzuke, a very popular Japanese pickles.

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