Quick and easy Katsu Curry recipe

Prepare the chicken breast by filleting it and season it with salt and pepper.

In separate bowls, coat the chicken fillets with flour, egg, and panko breadcrumbs. Set them aside.

As a side dish, cook white rice to accompany the Japanese chicken curry.

Peel and julienne one onion. In a medium heat pan, cook the onion with olive oil and a pinch of salt for approximately 5 minutes.

Add two glasses of water and two chopped curry cubes to the pan. Stir well until the curry cubes dissolve and the sauce begins to thicken.

For better consistency, incorporate one beaten egg into the sauce. Continue stirring for 2 minutes.

In a separate pan, fry the coated chicken fillets for about 2 minutes on each side until they are golden and cooked through.

Serve the chicken with a portion of white rice, the curry sauce on the side, and sprinkle the chopped chicken on top. Enjoy your delicious Japanese chicken curry!