Chicken Katsu Curry

Serves 4

Ingredients

• 4 (about 6 oz each) boneless skinless chicken breasts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• 1 cup for frying neutral oil (vegetable or canola)
• 1 1/2 cups uncooked short-grain white rice
• 1 medium yellow onion
• 2 medium carrots
• 1 medium potato
• 2 garlic cloves
• 4 oz (half a 7-8 oz box) Japanese curry roux blocks (mild or medium)
• 4 cups water
• 1 tbsp vegetable oil (for curry)

Instructions

1. 1Rinse rice until water runs clear, then cook in a rice cooker or on stovetop according to package directions (about 20 min). Keep warm.
2. 2Pat chicken breasts dry. If thick, slice horizontally into 2 thinner cutlets. Season both sides with salt and black pepper.
3. 3Set up breading station: Place flour in a shallow dish. Beat eggs in a second dish. Put panko in a third dish.
4. 4Dredge each chicken piece in flour, shake off excess, dip in egg, then press into panko to coat evenly. Set breaded cutlets on a plate.
5. 5Heat neutral oil in a large skillet or Dutch oven over medium-high heat to 350 °F (175 °C). Line a plate with paper towels.
6. 6Fry chicken in batches, 3–4 minutes per side, until deep golden and internal temperature reaches 165 °F. Drain on paper towels. Let rest 5 minutes before slicing.
7. 7While chicken fries, peel and cut onion into ½-inch wedges, carrots into ½-inch diagonal slices, potato into ¾-inch cubes, and mince garlic cloves.
8. 8Heat vegetable oil in a medium pot over medium heat. Add onion and garlic; sauté 3 minutes until softened.
9. 9Add carrots and potato; cook 2 more minutes. Pour in water, bring to a boil, then reduce to simmer 10–12 minutes until vegetables are tender.
10. 10Break curry roux blocks into pieces and stir into the pot until completely dissolved. Simmer 3–5 minutes until sauce thickens. Taste and adjust with a splash of water if too thick.
11. 11Slice rested katsu into ½-inch strips. Spoon curry sauce over a bed of steamed rice in each bowl, top with sliced chicken. Serve immediately.