Japanese Chicken Katsu Curry

by Leo Hartmann

4 servings

Curry Roux

• 1.75 ozunsalted butter
• 6 ⅓ tbspall-purpose flour
• 2 tbspJapanese curry powder
• 1 ½ tspgaram masala
• ¼ tspcayenne pepper

Chicken Curry

• 12 ozlarge yellow onions
• 3.25 ozcarrots
• 7.5 ozYukon Gold potatoes
• ½ tspfresh ginger
• 1 clovegarlic
• 3 ozapple
• 12 ozboneless, skinless chicken thighs
• black pepper
• 2 ¼ tspneutral oil
• 2 cupschicken stock
• 1 ½ tsphoney
• 1 ½ tspsoy sauce
• 1 ½ tspketchup
• 1 to 2 tspDiamond Crystal kosher salt

Chicken Katsu

• 2boneless, skinless chicken breasts
• 1 tspDiamond Crystal kosher salt
• ¼ tspblack pepper
• 6 tbspall-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)