Dice onion into small chunks.
Add a little oil to the pan.
Gently fry the onions on low heat until lightly brown
Add 800ml of cold water and bring to the boil
Turn the heat to medium and simmer for 7 minutes. Then let the sauce cool down for a few minutes.
Add 100G of Yutaka Curry into the sauce. Stir until fully dissolved. Simmer on low heat and stir until sauce thickens.
Coat seasoned chicken with ‘Pan-Toasted' Yutaka Panko.
Cook in the oven for 20-30 minutes (200°C).
Serve with boiled rice and pour sauce over prepared chicken