Chicken Katsu Curry

• Curry sauce

• 2 tbsp butter
• 1 yellow onion, finely chopped
• 2 carrots, diced
• 1 Yukon Gold potato, diced
• 2 cloves garlic, grated
• 1 tsp grated fresh ginger
• 2 tbsp all-purpose flour
• 2 tbsp mild curry powder
• 1 tsp garam masala
• 3 cups chicken broth
• 1 small apple, grated
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 1 tbsp honey

• Katsu

• 4 boneless, skinless chicken thighs or 2 breasts, pounded to 1/2 inch
• 1 tsp kosher salt
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Neutral oil, for frying

• To serve

• Steamed short-grain rice
• Fukujinzuke or pickled ginger (optional)

1. Curry sauce
2. 1Melt the butter in a saucepan over medium. Cook the onion until golden, 8 minutes. Add the carrots, potato, garlic and ginger and cook 2 minutes.
3. 2Stir in the flour, curry powder and garam masala and cook 1 minute. Gradually stir in the broth, then add the apple, soy sauce, ketchup and honey.
4. 3Simmer, partly covered, until the vegetables are tender and the sauce is thick enough to coat a spoon, 20–25 minutes. Season to taste.
5. Katsu
6. 4Season the chicken with salt. Dredge in flour, dip in egg and press firmly into the panko.
7. 5Heat 1/2 inch of oil in a large skillet to 350°F (175°C). Fry the chicken until deep golden and cooked through (165°F / 74°C), 3–4 minutes per side. Drain on a rack and rest 3 minutes.
8. 6Slice the katsu into strips. Serve over rice with a generous ladle of curry sauce alongside, and pickles if you like.

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