Japanese Chicken Katsu Curry

by Leo Hartmann

16 servings

Curry Roux

• 200 gunsalted butter
• 200 gall-purpose flour
• 8 tbspJapanese curry powder
• 2 tbspgaram masala
• 1 tspcayenne pepper

Chicken Curry

• 1340 glarge yellow onions
• 380 gcarrots
• 865 gYukon Gold potatoes
• 2 tspfresh ginger
• 4 clovesgarlic
• 340 gapple
• 3 lbboneless, skinless chicken thighs
• black pepper
• 3 tbspneutral oil
• 8 cupschicken stock
• 2 tbsphoney
• 2 tbspsoy sauce
• 2 tbspketchup
• 4 to 8 tspDiamond Crystal kosher salt

Chicken Katsu

• 8boneless, skinless chicken breasts
• 4 tspDiamond Crystal kosher salt
• 1 tspblack pepper
• 1 ½ cupsall-purpose flour
• 8large eggs
• 4 tbspneutral oil, for the egg wash
• 8 cupspanko (Japanese breadcrumbs)

To Serve

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