Sautée the onion and garlic in the vegetable oil until it yellows.

Lower the heat, then add the carrots and let them sweat for 10 minutes.

Mix in the curry roux and stir for one (1) minute.

Add the broth mixture and bring to a boil, then simmer uncovered for 20 minutes.

Stir in the seasoning until thoroughly dissolved.

Cover the chicken in egg, then a mix of flour, salt and pepper. Finally, roll in bread crumbs until covered. Fry in a pan until golden-brown (3-4 minutes a side).

Serve the curry with the chicken katsu over rice!