Chicken Katsu Curry

Ingredients (15)

• 4 boneless skinless chicken breasts or thighs
• 1/2 cup flour
• 2 eggs, beaten
• 2 cups panko
• 1 onion, sliced
• 2 carrots, chunked
• 2 potatoes, chunked
• 3 tbsp butter
• 3 tbsp flour, for the roux
• 2 tbsp Japanese curry powder (or 3 cubes curry roux)
• 3 cups chicken broth
• 1 tbsp soy sauce
• 1 tbsp honey
• Steamed rice for serving
• Neutral oil for frying

Steps

1. Soften the onion in butter 6 minutes. Add carrots and potatoes and cook 3 minutes. Sprinkle in the flour and curry powder and stir 1 minute.
2. Whisk in the broth, soy and honey. Simmer 20 minutes until the vegetables are tender and the sauce is thick. Keep warm.
3. Pound the chicken to an even thickness and season. Coat in flour, then egg, then panko.
4. Shallow-fry in 1/2 inch of oil at 350°F, 3 to 4 minutes per side, until deep golden. Rest on a rack and slice.
5. Serve rice with the curry sauce on one side and sliced katsu on the other.