Japanese Chicken Katsu Curry

by Leo Hartmann

8 servings

Curry Roux

• 3.5 ozunsalted butter
• 12 ¾ tbspall-purpose flour
• ¼ cupJapanese curry powder
• 1 tbspgaram masala
• ½ tspcayenne pepper

Chicken Curry

• 1.48 lblarge yellow onions
• 6.5 ozcarrots
• 15 ozYukon Gold potatoes
• 1 tspfresh ginger
• 2 clovesgarlic
• 6 ozapple
• 1.5 lbboneless, skinless chicken thighs
• black pepper
• 1 ½ tbspneutral oil
• 4 cupschicken stock
• 1 tbsphoney
• 1 tbspsoy sauce
• 1 tbspketchup
• 2 tsp to 1 ⅓ tbspDiamond Crystal kosher salt

Chicken Katsu

• 4boneless, skinless chicken breasts
• 2 tspDiamond Crystal kosher salt
• ½ tspblack pepper
• ¾ cupall-purpose flour
• 4large eggs
• 2 tbspneutral oil, for the egg wash
• 4 cupspanko (Japanese breadcrumbs)

To Serve

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