In a separate pan, sauté onions and garlic in vegetable oil until soft.

Add curry powder and flour, stirring to form a roux.
Pour in the broth gradually, stirring constantly to avoid lumps.

Add carrots, soy sauce, and honey. Simmer until vegetables are tender. Blend all together if you want.

Serve the crispy cutlets over a bed of rice, generously ladle the curry sauce, and enjoy your homemade Katsu Curry!🍛

I served it with no chicken cutlet🤤
It is recommended with pork chops.