Japanese Curry with Jersey Sweet Potatoes and Panko Chicken

Prepare the chicken: Pound the chicken breasts to an even thickness (about 1/2 inch). Season with salt and pepper.

Bread the chicken: Set up a breading station with flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third. Dredge each chicken breast in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs. Gently press the breadcrumbs to adhere.

Fry the chicken: Heat vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken cutlets in the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and place on a wire rack to drain excess oil.

Prepare the curry: In a large pot or Dutch oven, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

Add vegetables: Add the cubed sweet potatoes and sliced carrots to the pot and cook for another 5 minutes, stirring occasionally.

Add broth and simmer: Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the sweet potatoes and carrots are tender.

Add curry roux: Remove the pot from heat. Break the Japanese curry roux into pieces and add it to the pot. Stir until the roux is completely dissolved and the curry thickens. If the curry is too thick, add water to reach desired consistency.

Season (optional): Stir in soy sauce and honey/mirin (if using) to taste. Adjust seasoning as needed.

Serve: Serve the Japanese curry over a bed of steamed rice. Top with a crispy panko-breaded chicken cutlet. Enjoy!