- 3 cooked chicken katsu see notes for the link
- 1/4 cup onions, chopped
- 1/2 cup carrots, cubed
- 2 pieces medium-size potatoes, cubed
- 2 teaspoons curry powder
- 2 tablespoons canola oil
- salt season according to your liking
Place oil in a medium-size cooking pan and heat the oil. Add the onion and saute’ until transparent. Add the carrots and potato and water. Start by adding one cup of water and just add more if needed. The amount of water depends on how fast the potato and carrots soften. Cook until carrots and potatoes are soft and you can mash it to make it creamy. Add in the curry powder and season with salt or fish sauce.
You've noticed also how crispy the chicken katsu was and asked for the trick on how it turned out so crispy: it's the panko bread crumb and the double frying. They never fail to yield a thundering crisp.
Chicken Katsu Recipe