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*Prepare the Chicken:* - Season the chicken breasts with salt and pepper. - Dredge each chicken breast in flour, dip into the beaten eggs, and coat with panko breadcrumbs. Press gently to ensure the breadcrumbs stick well.
*Cook the Chicken:* - Heat oil in a large frying pan over medium heat. - Fry the breaded chicken breasts until golden brown and cooked through, about 5-7 minutes per side. - Remove from the pan and place on paper towels to drain excess oil.
3. *Prepare the Curry Sauce:* - In a large saucepan, heat a little oil over medium heat. - Add the chopped onion and sauté until softened. - Add the Tean’s Gourmet Chicken Curry Paste and stir well to coat the onions. - Add the carrots and potatoes, stirring to combine. - Pour in the water and bring to a boil. - Reduce the heat and simmer until the vegetables are tender, about 15-20 minutes.
*Serve:* - Slice the cooked chicken breasts into strips. - Place a serving of cooked rice on each plate. - Top with the curry sauce and arrange the chicken slices on top. - Serve immediately and enjoy your delicious Katsu Curry with Tean’s Gourmet twist!
