Japanese Chicken Katsu Curry

by Leo Hartmann

8 servings

Curry Roux

• 100 gunsalted butter
• 100 gall-purpose flour
• 4 tbspJapanese curry powder
• 1 tbspgaram masala
• ½ tspcayenne pepper

Chicken Curry

• 670 glarge yellow onions
• 190 gcarrots
• 430 gYukon Gold potatoes
• 1 tspfresh ginger
• 2 clovesgarlic
• 170 gapple
• 1.5 lbboneless, skinless chicken thighs
• black pepper
• 1 ½ tbspneutral oil
• 4 cupschicken stock
• 1 tbsphoney
• 1 tbspsoy sauce
• 1 tbspketchup
• 2 to 4 tspDiamond Crystal kosher salt

Chicken Katsu

• 4boneless, skinless chicken breasts
• 2 tspDiamond Crystal kosher salt
• ½ tspblack pepper
• ¾ cupall-purpose flour
• 4large eggs
• 2 tbspneutral oil, for the egg wash
• 4 cupspanko (Japanese breadcrumbs)

To Serve

• steamed Japanese short-grain rice, for 8
• fukujinzuke (Japanese red pickled vegetables)