Heat the saucepan, add butter and oil, then add the onion cubes and stir fry till the onions are translucent. Then add the ginger paste, stir for a few seconds.
Add the potatoes and carrots and stir for another 1 min. Then add the curry powder and paprika. Add plain flour and stir for a few seconds then pour the chicken stock and water in. Add sugar and salt to taste. Stir well to combine all ingredients together. Cook for a few more minutes till the vegetables are tender. ( You can add a bit more water if the gravy is too thick.)
To prepare the chicken, cut the chicken breast into half lengthways. Season each chicken piece with salt and black pepper.
Place the flour and bread crumbs in a separate tray/bowl. Coat the chicken well with plain flour, toss the excess flour out. Then dip into whisked egg and then into the bread crumbs.
Deep fry with 350° F till both sides are golden brown. Transfer to a cooling rack or paper towel. Then cut into slices.
Place over a bed of steamed Japanese/Jasmine rice. Pour the curry sauce on one side.
Delicious Japanese Chicken Katsu Curry is ready!