Chicken Katsu Curry

I liked this. I really did.
Julia thought it would be better if the portion was smaller and part of something else.
So I reckon I'll try it again at some point with some kind of twist to "interest it up" a bit and see if I can change her mind.

Use about 75g bread to make fine breadcrumbs.
Using 2 chicken breasts, cut both in half.
Dust each piece with plain flour and then transfer into beaten egg. From the egg to the breadcrumbs.
Lay the coated chiken out.

Make the sauce:
1 onion, roughly chopped.
Cook in about 30-40g butter so that it cooks slowly.
Add in approx 3 tbsp mild/medium curry powder and around 125ml chicken stock.
Stir well and then add in 2 tbsp soy sauce and 2-3 tbsp mirin.
Let this cook together. It can be thickened with cornflour but I haven't needed to.

Fry the chicken in veg oil for 7 mins on one side and 4 mins on the other.
When done the breadcrumbs should be golden but not burnt.
Cut each piece of chicken into bitesize pieces.

Serve with rice.