Japanese Chicken Katsu Curry

by Leo Hartmann

16 servings

Curry Roux

• 7 ozunsalted butter
• 1 ⅔ cupsall-purpose flour
• ½ cupJapanese curry powder
• 2 tbspgaram masala
• 1 tspcayenne pepper

Chicken Curry

• 2.95 lblarge yellow onions
• 13.5 ozcarrots
• 1.9 lbYukon Gold potatoes
• 2 tspfresh ginger
• 4 clovesgarlic
• 12 ozapple
• 3 lbboneless, skinless chicken thighs
• black pepper
• 3 tbspneutral oil
• 8 cupschicken stock
• 2 tbsphoney
• 2 tbspsoy sauce
• 2 tbspketchup
• 1 ⅓ to 2 ⅔ tbspDiamond Crystal kosher salt

Chicken Katsu

• 8boneless, skinless chicken breasts
• 1 ⅓ tbspDiamond Crystal kosher salt
• 1 tspblack pepper
• 1 ½ cupsall-purpose flour
• 8large eggs
• ¼ cupneutral oil, for the egg wash
• 8 cupspanko (Japanese breadcrumbs)

To Serve

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