Japanese Chicken Katsu Curry
by Leo Hartmann
8 servings
Curry Roux
- 100 gunsalted butter
- 100 gall-purpose flour
- 59 mlJapanese curry powder
- 15 mlgaram masala
- 2.5 mlcayenne pepper
Chicken Curry
- 670 glarge yellow onions
- 190 gcarrots
- 430 gYukon Gold potatoes
- 5 mlfresh ginger
- 2 clovesgarlic
- 170 gapple
- 680 gboneless, skinless chicken thighs
- black pepper
- 22 mlneutral oil
- 945 mlchicken stock
- 15 mlhoney
- 15 mlsoy sauce
- 15 mlketchup
- 10 to 20 mlDiamond Crystal kosher salt
Chicken Katsu
- 4boneless, skinless chicken breasts
- 10 mlDiamond Crystal kosher salt
- 2.5 mlblack pepper
- 175 mlall-purpose flour
- 4large eggs
- 30 mlneutral oil, for the egg wash
- 945 mlpanko (Japanese breadcrumbs)
To Serve
- steamed Japanese short-grain rice, for 8
- fukujinzuke (Japanese red pickled vegetables)