Katsu Curry

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil for frying
• 2 tbsp butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, peeled and diced
• 1 medium potato, peeled and cubed
• 2 tbsp curry powder
• 1 tbsp garam masala
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 tbsp all-purpose flour
• 3 cups chicken stock
• 4 cups cooked Japanese short-grain rice
• Pickled ginger for serving

Instructions

1. Place chicken breasts between plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Season both sides with salt and pepper.
2. Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and panko in the third. Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat thoroughly in panko, pressing to adhere. Set aside on a wire rack.
3. For the curry sauce, melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
4. Add carrot and potato to the pan, stirring to combine. Sprinkle in curry powder, garam masala, and flour, stirring constantly for 2 minutes to toast the spices.
5. Gradually pour in chicken stock while stirring to prevent lumps. Add soy sauce and honey. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender and sauce has thickened.
6. While sauce simmers, heat 1/2 inch of vegetable oil in a large heavy skillet over medium-high heat to 350°F. Fry chicken cutlets two at a time for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Drain on a wire rack.
7. Slice each chicken cutlet into 1/2-inch strips. Serve over steamed rice and ladle generous amounts of curry sauce over the top. Garnish with pickled ginger.