Japanese Chicken Katsu Curry

Instructions

1. 1

   Butterfly the chicken breasts and pound them to about 1cm thickness. Season both sides with salt and pepper.

2. 2

   Set up breading station with three shallow dishes: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.

3. 3

   Dredge each chicken piece in flour, then egg, then coat thoroughly with panko, pressing gently to adhere.

4. 4

   For the curry sauce, dice onion, carrots, and potatoes into 1cm cubes.

5. 5

   In a large pot, melt butter over medium heat. Add diced vegetables and sauté for 5 minutes until onions are translucent.

6. 6

   Add curry powder and flour to the vegetables, stirring constantly for 2 minutes to cook out the raw flour taste.

7. 7

   Gradually add chicken stock while stirring to prevent lumps. Add soy sauce, honey, and grated apple.

8. 8

   Bring curry to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender and sauce has thickened.

9. 9

   While curry simmers, heat oil in a large skillet to 170°C (340°F). Test with a panko crumb - it should sizzle immediately.

10. 10

    Fry breaded chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).

11. 11

    Transfer cooked katsu to a wire rack and let rest for 2 minutes before slicing into strips.

12. 12

    Serve sliced katsu over rice and generously ladle curry sauce alongside or over the top.