Katsu Curry

Ingredients

• •4 boneless chicken thighs (or pork loin cutlets), pounded to even thickness
• •Salt and pepper, to season
• •1/2 cup flour
• •2 eggs, beaten
• •1.5 cups panko breadcrumbs
• •Vegetable oil, for frying
• •1 onion, sliced
• •2 carrots, chopped
• •2 potatoes, chopped
• •3 cups chicken broth
• •3.5 oz Japanese curry roux blocks
• •4 cups cooked short-grain rice, for serving

Steps

1. 1.Sauté the sliced onion in a pot over medium heat until softened and lightly golden, about 8 minutes - Japanese curry leans on well-cooked onion for sweetness rather than added sugar.
2. 2.Add the carrots and potatoes, pour in the chicken broth, bring to a simmer, and cook covered until the vegetables are tender, about 15 minutes.
3. 3.Remove from the heat, break in the curry roux blocks, and stir until fully dissolved; return to low heat and simmer for 5 minutes until glossy and thickened, stirring often so the roux doesn't scorch.
4. 4.Meanwhile, season the chicken with salt and pepper, dredge in flour, dip in the beaten egg, then coat generously in panko, pressing to help it adhere.
5. 5.Heat about 1/2 inch of oil in a skillet to 340F (170C) and fry the cutlets 3-4 minutes per side until deep golden and cooked through; drain on a rack and slice into strips.
6. 6.Serve bowls of rice topped with the curry sauce and the sliced katsu laid over or alongside it.