Japanese Chicken Katsu Curry

by Leo Hartmann

8 servings

Curry Roux

• 100 gunsalted butter
• 100 gall-purpose flour
• ≈ 24 gJapanese curry powder
• 6 ggaram masala
• ≈ 0.9 gcayenne pepper

Chicken Curry

• 670 glarge yellow onions
• 190 gcarrots
• 430 gYukon Gold potatoes
• ≈ 2 gfresh ginger
• ≈ 6 ggarlic
• 170 gapple
• 680 gboneless, skinless chicken thighs
• black pepper
• ≈ 20 gneutral oil
• ≈ 960 gchicken stock
• ≈ 21 ghoney
• ≈ 16 gsoy sauce
• ≈ 15 gketchup
• ≈ 5.5 to 11 gDiamond Crystal kosher salt

Chicken Katsu

• ≈ 1090 gboneless, skinless chicken breasts
• ≈ 5.5 gDiamond Crystal kosher salt
• ≈ 1 gblack pepper
• ≈ 94 gall-purpose flour
• ≈ 200 glarge eggs
• ≈ 27 gneutral oil, for the egg wash
• 240 gpanko (Japanese breadcrumbs)

To Serve

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