Step 1

Thinly slice the onions. Roughly chop the carrot and potatoes.

Step 2

In a pot, heat the oil (3 tbsp) over medium heat. Once it gets nice and hot, add the onions and saute for 40 minutes or until deep caramelized.

Step 3

Meanwhile, in another wok (or pan), heat the oil (1 tbsp) over medium heat. Once that's hot, add the carrot and potatoes. Cook for 10 minutes or until golden brown. Set aside.

Step 4

Once the onions are deep caramelized, add the tomato paste and cumin powder. Stir together for 1 minute. Add the water, chicken bouillon powder, soy sauce, Worcestershire sauce, potatoes, and carrot. Stir to combine. Simmer, covered, for 30 minutes over medium-low heat.

Step 5

Remove from the heat. Add the curry roux and butter. Stir until it's well combined. Using an immersion blender, blend until it's nice and smooth.

Step 6

Put it on a gentle heat. Once it's back up to a boil, set aside and keep warm until ready to serve.

Step 7

Put the chicken breast in a plastic bag. Pound it out with a meat mallet. Repeat with the remaining chicken breasts. Season both sides with salt and pepper.

Step 8

Prepare the breading station. Grab a piece of chicken breast and coat it in the flour. Make sure it's evenly coated and shake off the excess. Move on to the beaten eggs, and then, in the breadcrumbs.

Step 9

Fill a pot with vegetable oil and heat that to 170℃ (340℉). Once it reaches the temperature, add in the chicken pieces, 1 or 2 at a time, and fry for 6 to 8 minutes.

Step 10

Once the chicken is crispy golden brown, take it out and let rest on a cooling rack. Repeat with the remaining chicken.

Step 11

Thinly slice some green onions (if using) for garnish. Carefully slice the chicken katsu.

Step 12

Get yourself a plate. Add 1 cup of hot rice. Pour in some curry and place the fried chicken on top. Optionally, garnish with some pickled scallions, ginger, and green onion. Enjoy~!