Japanese Chicken Katsu Curry
by Leo Hartmann
4 servings
Curry Roux
- 50 gunsalted butter
- 50 gall-purpose flour
- 2 tbspJapanese curry powder
- ½ tbspgaram masala
- ¼ tspcayenne pepper
Chicken Curry
- 335 glarge yellow onions
- 95 gcarrots
- 215 gYukon Gold potatoes
- ½ tspfresh ginger
- 1 clovegarlic
- 85 gapple
- 0.75 lbboneless, skinless chicken thighs
- black pepper
- ¾ tbspneutral oil
- 2 cupschicken stock
- ½ tbsphoney
- ½ tbspsoy sauce
- ½ tbspketchup
- 1 to 2 tspDiamond Crystal kosher salt
Chicken Katsu
- 2boneless, skinless chicken breasts
- 1 tspDiamond Crystal kosher salt
- ¼ tspblack pepper
- ⅓ cupall-purpose flour
- 2large eggs
- 1 tbspneutral oil, for the egg wash
- 2 cupspanko (Japanese breadcrumbs)
To Serve
- steamed Japanese short-grain rice, for 8
- fukujinzuke (Japanese red pickled vegetables)