Japanese Chicken Katsu Curry

by Leo Hartmann

24 servings

Curry Roux

• 10.5 ozunsalted butter
• 2 ⅓ cupsall-purpose flour
• ¾ cupJapanese curry powder
• 3 tbspgaram masala
• 1 ½ tspcayenne pepper

Chicken Curry

• 4.43 lblarge yellow onions
• 1.26 lbcarrots
• 2.86 lbYukon Gold potatoes
• 1 tbspfresh ginger
• 6 clovesgarlic
• 1.12 lbapple
• 4.5 lbboneless, skinless chicken thighs
• black pepper
• 4 ½ tbspneutral oil
• 12 cupschicken stock
• 3 tbsphoney
• 3 tbspsoy sauce
• 3 tbspketchup
• 2 tbsp to ¼ cupDiamond Crystal kosher salt

Chicken Katsu

• 12boneless, skinless chicken breasts
• 2 tbspDiamond Crystal kosher salt
• 1 ½ tspblack pepper
• 2 ¼ cupsall-purpose flour
• 12large eggs
• 6 tbspneutral oil, for the egg wash
• 12 cupspanko (Japanese breadcrumbs)

To Serve

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