Chicken Katsu Curry

• 4 whole chicken breasts
• 2 cups panko breadcrumbs
• 2 whole eggs
• ½ cup all-purpose flour
• 2 whole onion
• 2 tbsp curry powder
• 1 tsp garam masala
• 2 cups chicken stock
• ½ whole apple
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 cups jasmine rice
• 2 cups vegetable oil

How to Make It

1. 1

   Make curry sauce: sauté onion in oil until deeply caramelized, 20 minutes. Add garlic, ginger, curry powder, garam masala, and flour. Cook 2 minutes.

2. 2

   Add chicken stock, apple (grated), soy sauce, and Worcestershire. Simmer 20 minutes until thick. Add Japanese curry roux blocks if using.

3. 3

   Pound chicken breasts to even thickness. Season with salt and pepper.

4. 4

   Set up breading station: flour, beaten egg, panko breadcrumbs.

5. 5

   Bread each chicken piece: flour, egg, panko, pressing firmly.

6. 6

   Fry in 350°F oil 4-5 minutes per side until deep golden and cooked through. Rest on wire rack.

7. 7

   Slice chicken, serve over steamed rice with curry sauce poured alongside.