Prepare the Katsu Season both sides of the chicken with salt and pepper.

Coat each piece lightly in flour, shaking off the excess

Dip into the beaten egg.

Press firmly into the panko breadcrumbs until fully coated.

Heat ½ inch of oil in a skillet over medium heat.

Fry the chicken for 4–6 minutes per side, or until golden and cooked through.

Transfer to a wire rack or paper towels to drain.

Slice into strips just before serving.

Make the Curry In a medium pot, heat the oil/butter over medium heat.

Add the sliced onion and cook until softened and lightly browned, 5–7 minutes.

Add carrot (and potato, if using).

Pour in the chicken stock and bring to a gentle simmer.

Cook until the vegetables are tender, about 10–12 minutes.

Break the curry roux blocks into the pot and stir until dissolved.

Simmer 3–5 minutes more, until thickened.

Add soy sauce or honey if you want extra depth or sweetness.