Katsu Curry (Japanese Curry Rice with Chicken Cutlet)

Ingredients

• 7/8 pound onion sliced into 1cm, ⅜” wide pieces
• 9/16 pound potato cut into 1.5cm, ⅝” cubes
• 15/16 cup carrot sliced 7mm, ¼” thick, note 1
• 1 tablespoon oil
• 1/2 packet curry House Vermont, Mild, note 2
• 3 3/8 cups water
• 4 cups cooked rice
• 5 1/4 ounces chicken thigh fillets note 3
• salt
• pepper
• 3 7/8 tablespoons flour
• 1 beaten egg
• 1 cup japanese breadcrumbs note 4
• oil to deep fry, note 5

Nutrition

• Calories : 320 calories
• Carbohydrate : 35 grams
• Cholesterol : 50 milligrams
• Fat : 15 grams
• Fiber : 5 grams
• Protein : 11 grams
• SaturatedFat : 2.5 grams
• Sodium : 270 milligrams
• Sugar : 6 grams