Chicken Katsu Curry

This is a katsu, that is made with chicken that features Japanese-style curry sauce. Almost no home cooks in Japan make their own curry base.
What is most commonly used is "curry roux" which are formed blocks of curry base, to which water, vegetables and meat are added. The most common and easy to find brand is S&B "Golden Curry" sauce mix which comes in mild and hot flavors. The other brand you might see on the shelf - unless the name is in kanji is the oddly named "Vermont Curry". I have only had S&B, so I don't know what the difference is, probably very little.
As a curry, it does taste a little different than an Indian or Thai curry. I would say the flavor is pretty much straightforward, the mild or hot flavor.
I recommend getting the curry roux to make a Japanese-style curry for this or as it is called "kare raisu". Its a very popular dish in Japan, and most particularly with Japanese school kids, one of the top requested school lunches.

A side dish with kare raisu or katsu curry, that is almost ubiquitous is fukujinzuke, which is of course a Japanese pickle or tsukemono. Fukujinzuke though is most associated however with curry dishes, almost like chutney is associated at times with Indian curries. Fukujinzuke complements the taste of curry, like chutney.
I will put up a recipe for that as well, luckily it is a quick pickle recipe so it is easy to make.

Curry Sauce:
4-5 cubes S&B "Golden Curry" sauce mix
1 onion
1 potato
1 carrot
3 cups of water, perhaps a bit more

Chicken Katsu:
1 to 2 cups panko breadcrumbs
4 tbsp. plain flour
4 chicken breasts
1 egg, slightly beaten

1.5 to 2 cups cooked short grained rice
Tonkatsu sauce
Fukujinzuke pickles, optional, but recommended - can substitute other tsukemono pickles.
Boiled eggs, optional.

Start by cutting the onion, potato and carrot into small chunks before adding them to a large pan half filled with water. Bring the water to boil and then simmer for 20 minutes or until the vegetables are soft. This is also a good time to start the rice cooking.
Remove the saucepan from the heat. Add 4-5 blocks of curry roux to the pot with vegetables. Turn on the heat to low and allow to simmer for 10 minutes. Keep mixing until the curry sauce is thick and smooth.
While the curry is simmering, pound and then season the chicken breast pieces with salt and pepper before covering with flour first and then raw egg, then panko breadcrumbs.
Heat up the oil in a separate saucepan to 325 and carefully lower the cutlets into the oil and cook them for a few minutes on both sides until they become a golden brown color.
Slice the cooked chicken katsu into strips and lay over a bed of rice before adding the curry sauce. Serve with fukujinzuke pickles, tonkatsu sauce, and optional boiled egg halves.