Chicken Katsu Curry

1. Pound the chicken breasts flat and season them with salt and pepper. 
2. For the wet batter, mix together the eggs, 3 tbsp flour, 0.5 tsp pepper, 0.5 tsp salt, and 1 tsp garlic powder. 
3. Dip each chicken breast into the wet batter, then coat thoroughly with panko, mixed with salt and pepper. 
4. Fry the panko-coated chicken in frying oil until golden brown and cooked through. 
5. For the curry, heat 1 tbsp neutral cooking oil in a pan, add the sliced onions and caramelize them. 
6. Add the diced potato and carrots, cook for 5 minutes, then add 2-3 cups of water and simmer at low heat for 10-15 minutes until the potatoes are cooked. 
7. Add the 2 Golden Curry cubes and stir until they are completely melted and the sauce has thickened. 
8. Serve the curry over cooked brown or white rice, topped with the fried chicken katsu and garnished with sliced scallions.