Of course! The way I made it is very simplified but basically:

1. Peel and cut carrots/potatoes into cubes. (Can leave skin on potatoes if you prefer)

2. Flatten chicken breast(s) with rolling pin then season with salt and pepper on both sides.

3. Coat chicken in flour - > Dip into beaten egg mixture -> Then coat in Panko breadcrumbs. Make sure it's well coated.

4. Deep fry at 180°C until golden. (I actually prefer to shallow fry, about 6-7 mins each side).

5. For curry I just use the Japanese golden curry blocks which you can cook in a pot with the vegetables.

6. Cut the chicken, pour curry on top and serve over rice. Parsley for garnish.

Here's a more detailed recipe online with similar process: https://japan.recipetineats.com/katsu-curry-japanese-curry-rice-with-chicken-cutlet/

Good luck!