Start by heating the neutral oil in a large pot over medium heat. Once the oil shimmers, toss in the chopped onions. Sauté the onions until they start to soften and become translucent. This generally takes about 5-7 minutes. Add in the minced garlic and grated ginger, stirring until fragrant. This should take around a minute as the aromas fill your kitchen.

Next, introduce the curry powder, tomato paste, salt, and sugar. Stir to combine; the mixture should take on a lovely earthy color. Now it’s time to add the chopped carrots and potatoes. Stir everything together, coating the veggies in the spice mix.

Pour in the chicken broth and soy sauce. Allow it to come to a gentle simmer. Reduce the heat to low and cover the pot. Let it cook for about 20-30 minutes. The goal is to have the vegetables tender while allowing the flavors to mingle beautifully.

As a final touch, create a cornstarch slurry by mixing the cornstarch with water. After the vegetables are tender, slowly pour the slurry into the curry sauce, stirring constantly until it thickens. This should take just a few minutes. Finally, stir in the butter, which adds richness that ties everything together.

While the curry sauce is simmering, it’s time to work on the chicken katsu. First, prepare the chicken breasts by flattening them slightly. This helps them cook evenly. Place each breast between two pieces of plastic wrap, then pound them to about ½-inch thickness with a meat mallet or a rolling pin.

Season both sides with salt and freshly cracked black pepper. Set up a breading station: a shallow dish with flour, one with the beaten egg, and another with panko breadcrumbs.

Dredge each piece of chicken in flour first, shaking off any excess. Dip it in the egg, allowing the excess to drip off, and finally coat it thoroughly with panko breadcrumbs. Make sure each piece is well-covered for maximum crunchiness.

In a large skillet, heat a half-inch of vegetable oil over medium to medium-high heat. You can test the oil’s readiness by dropping a breadcrumb into it. If it sizzles and bubbles, you're good to go.

Carefully place the breaded chicken in the hot oil without overcrowding the pan. Let them fry until golden brown and crispy, about 3-4 minutes for each side. Use a meat thermometer to ensure the chicken is cooked through; it should reach an internal temperature of 165°F. When done, transfer them to a paper towel-lined plate to drain any excess oil.

While the chicken is frying, cook the rice according to package instructions. Short-grain rice is often soaked for 30 minutes before cooking. This helps achieve the perfect sticky texture.

Once the rice is ready, fluff it with a fork and cover it to keep warm while finishing everything else.