Cook the rice

• Rinse the rice until the water runs clear.
• Cook the rice according to the package instructions and keep warm.

Start the curry

• Heat a little oil in a saucepan and soften the onions.
• Add the carrots and red peppers and cook for a few minutes.
• Pour in the dashi and simmer until the vegetables are tender.

Thicken the curry

• Take the pan off the heat and stir in the curry blocks until fully dissolved.
• Return to a low heat and simmer, stirring, until the curry thickens.

Bread the chicken

• Flatten the chicken thighs to an even thickness.
• Coat each thigh in flour, then beaten egg, then panko breadcrumbs, pressing so the crumbs stick.

Fry the katsu

• Heat the oil in a frying pan to about 170 °C.
• Fry the breaded chicken in batches until deep golden and cooked through.
• Drain on a rack or paper towels and slice into strips.

Serve

• Spoon the curry over or beside the rice.
• Top with the sliced chicken katsu and scatter with green onions.