Cook the vegetables

• Sauté the onion in a saucepan until softened.
• Add the carrot and potato and cook briefly.

Simmer the curry

• Pour in the water and bring to a boil.
• Simmer until the vegetables are tender.
• Turn off the heat and stir in the curry block following the box instructions.

Bread the chicken

• Coat each chicken breast in flour, then beaten egg, then panko breadcrumbs.

Fry the katsu

• Heat the oil in a frying pan.
• Fry the breaded chicken until golden and cooked through, then drain.

Serve

• Slice the katsu and serve over rice with the curry sauce.