Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 tbsp unsalted butter; 1 yellow onion, diced; 2 carrots, diced; 2 tbsp all-purpose flour; 2 tbsp curry powder; 3 cups chicken stock; 1 apple, grated; 1 tbsp soy sauce; 1 tbsp ketchup; 4 boneless chicken thighs, pounded even; ½ cup all-purpose flour; 2 eggs, beaten; 2 cups panko; 3 cups neutral oil, for frying; 4 cups cooked short-grain rice

Panko-crusted chicken cutlets fried shatter-crisp over rice, drowned in a rich, sweet Japanese curry built from scratch.

Grate an apple into the curry. It is the old Japanese home-cook trick that gives the sauce its rounded sweetness.

Ingredients

Curry
2 tbsp unsalted butter
1 yellow onion, diced
2 carrots, diced
2 tbsp all-purpose flour
2 tbsp curry powder
3 cups chicken stock
1 apple, grated
1 tbsp soy sauce
1 tbsp ketchup
Katsu
4 boneless chicken thighs, pounded even
½ cup all-purpose flour
2 eggs, beaten
2 cups panko
3 cups neutral oil, for frying
4 cups cooked short-grain rice

Method

Melt the butter in a pot over medium. Cook the onion and carrots until the onion is golden, about 10 minutes.
Stir in the flour and curry powder for 1 minute, then whisk in the stock, apple, soy and ketchup. Simmer until thick and glossy, about 20 minutes.
Season the chicken with salt. Dredge in flour, dip in egg, then press firmly into the panko.
Heat the oil to 340°F. Fry the cutlets until deep golden and cooked through, 3 to 4 minutes per side. Rest on a rack 2 minutes, then slice.
Mound rice on one side of each plate, lay the sliced katsu next to it, and pour the curry over half.