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Pound chicken breasts to 1cm even thickness. Season with salt and pepper.
Dredge each piece: flour → beaten egg → panko. Press breadcrumbs to adhere.
Shallow fry at 170°C, 4 min per side until deep golden. Rest on a rack.
Curry sauce: sauté onion 8 min until caramelised. Add carrot and potato, cover with 700ml water. Simmer 15 min.
Off heat, dissolve curry roux blocks into the stew. Simmer 5 min until thick.
Slice katsu diagonally. Serve over rice with curry sauce spooned alongside.
Chef's Tip
Let curry sit 10 min off the heat — it thickens to the right pourable consistency.