[Homemade] I decided to make Japanese Curry!

As per the post, I made a Japanese curry; I'll freely admit that the base is S&B Golden Curry, but I added to the product and I'm very happy with the result! The recipe is somewhat loose regarding vegetable/protein portions; adjust it to fit your own tastes!
Also, the chicken katsu was an afterthought, but ended up being the best version I've ever made!

Recipe:
3 lb chicken breast (or just 3 chicken breasts) divided (Cube 2/3 to go into the curry, the other 1/3 will be for the katsu)
3 medium white onions, coarsely chopped
1 lb baby carrots (or just a mid-sized bag)
2 cans bamboo shoots
1 lb mushrooms, coarsely chopped
Golden potatoes (I didn't measure this, but I'd say I used about 2 lbs)
2 packs S&B Golden Curry Medium Hot mix
MSG to taste (be VERY sparing with this)
Ponzu Sauce to taste
Black pepper to taste
White pepper to taste
Red Pepper to taste
Salt to taste
Dried turneric to taste
Grated Ginger root to taste
Grated Turmeric to taste
All the garlic

Cube 2/3 of the chicken breast; with the other 1/3, cut the breast in half horizontally and then fillet.
Coat both cubed chicken and filleted chicken with salt, turmeric, black pepper, red pepper, and white pepper and a tiny sprinkle of ms. Pan sear the cubed chicken with a bit of veg oi and sesame oil; the filleted chicken will go through an egg wash and then dredged in breadcrumbs mixed with the same blend used on the chicken. (in a perfect world I'd have used panko, but I only had generic store bought breadcrumbs since it was an afterthought) then pan fried.

Meanwhile!
Chop potatoes and onions and toss into a large pot with the carrots; add water to cover and start to boil; keep the boil going for about 5 minutes then reduce heat to simmer.
Next we add the S&B Curry; it's similar to a boullion cube in that it comes in large blocks that are meant to dissolve in water. I grated the blocks from both packages with the fine side of a cheese grater; then I submerged a large fine-mesh strainer into the pot with the vegetables (the goal is to create a space of just water within the pot but which still lets the water flow freely) and whisked the grated curry block into the simmering vegetable pot. During this whole process, I simply seasoned as I went using the spices and herbs listed.

After the curry is incorporated into the veg, I added the bamboo shoots, few splashes of Ponzu (I wanted the salt from the soy but thought the acid from the citrus would help balance the dish…it did!), grated ginger, grated turmeric, and minced garlic. 20 minutes later I added the chicken and mushrooms while the katsu fried.

Finally, I first plated it like the stereotypical Japanese curry we all see in anime etc; then I added the katsu, some coursely chopped cilantro, green onions, and a few lime wedges for more acid. I used jasmine rice because I love its fragrance.

This recipe made about 5-6 quarts and was incredibly delicious! Adjust the portions however you want!