Chicken Katsu Curry
This katsu chicken curry was introduced to Japan by the British more than a century ago and has become a favorite dish to make at home. This recipe combines a rich curry sauce with a crispy, fried chicken cutlet. Serve with steamed Japanese rice, red and yellow daikon pickles, tonkatsu sauce, soft-boiled eggs, and Japanese 7-spice seasoning.
oil
1
tablespoon
onions, chopped
2
medium
potatoes, chopped
3
medium
carrots, chopped
2
medium
water, or as needed
3 ½
cups
curry sauce mix (such as S&B Golden Curry)
1
(3.5 ounce) container
ketchup
1
tablespoon
Worcestershire sauce
1
tablespoon
apricot jam
1
tablespoon
soy sauce
1
tablespoon
curry powder
1
teaspoon
skinless, boneless chicken breast halves
4
(5 ounce)
kosher salt and ground black pepper to taste
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all-purpose flour
¼
cup
egg, beaten, or as needed
1
large
panko bread crumbs
1
cup
peanut oil for frying, or as needed
½
cup
 Make curry sauce: Heat oil in a large pot over medium-high heat. Cook onions in hot oil until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
  Remove from heat and stir in curry sauce mix until dissolved. Add ketchup, Worcestershire sauce, jam, and soy sauce. Simmer until sauce is thickened, 10 to 15 minutes.
  Meanwhile, make chicken katsu: Flatten chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper.
  Place flour onto a large plate, add beaten egg to a small plate, and place bread crumbs onto a second large plate.
  Press chicken into flour to coat, dip in beaten egg, and press in bread crumbs to coat generously.
  Heat oil in a large saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into hot oil and fry until golden brown, about 3 minutes per side. An instant-read thermometer inserted into a cutlet should read 165 degrees F (75 degrees C).
  While chicken is cooking, stir curry powder into sauce until incorporated.
  Slice chicken into strips and spoon curry sauce over the top to serve.
