Japanese Chicken Katsu Curry with Homemade Curry Powder

Instructions

1. 1

   First, prepare the Japanese curry powder blend: In a small bowl, combine turmeric, coriander, cumin, fenugreek, black pepper powder, cayenne, ginger, cinnamon, cardamom, and clove powder. Mix thoroughly and set aside. Alternatively, you can use S&B Golden Curry Japanese curry mix instead of making your own blend.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

   Add your homemade curry powder blend and flour to the vegetables, stirring constantly for 2 minutes to cook out the raw flour taste and allow the spices to bloom.

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

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

13. 13

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