Katsu Curry

Instructions

1. 1

   Heat 2 tablespoons of Neutral Oil in a Saucepan over medium heat. Add the sliced Onions and cook, stirring occasionally, for 12–15 minutes until deeply golden and jammy. Don't rush this step — the caramelized Onions are the flavor foundation of the sauce.

2. 2

   Add the minced Garlic and grated Ginger to the Onions and cook for 1–2 minutes until fragrant.

3. 3

   Sprinkle in the All-Purpose Flour, Curry Powder, Garam Masala, and Turmeric. Stir constantly for 1–2 minutes to cook out the raw flour taste and toast the spices. The mixture will look thick and paste-like — that's perfect.

4. 4

   Gradually pour in the Chicken Stock, about 1/2 cup at a time, whisking or stirring vigorously after each addition to prevent lumps. Once all the stock is incorporated, add the Carrots and Potatoes.

5. 5

   Stir in the Soy Sauce, Ketchup, Worcestershire Sauce, Honey, and Kosher Salt. Bring to a gentle boil, then reduce the heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally, until the vegetables are completely tender and the sauce has thickened to a gravy-like consistency. Taste and adjust seasoning.

6. 6

   While the curry simmers, prepare the Chicken Breasts. Place each breast between two sheets of Plastic Wrap and pound with a meat mallet to an even 1/2-inch thickness. Season both sides with Kosher Salt and Black Pepper.

7. 7

   Set up a three-stage breading station in shallow bowls: All-Purpose Flour in the first, beaten Eggs in the second, and Panko Breadcrumbs in the third. Coat each chicken piece in All-Purpose Flour (shake off excess), dip in Eggs (let excess drip off), then press firmly into the Panko Breadcrumbs on both sides, ensuring an even, thorough coating.

8. 8

   Heat the Neutral Oil in a Skillet over medium-high heat until it shimmers and reaches about 350°F. Test with a pinch of Panko Breadcrumbs — it should sizzle immediately. Working in batches if needed, fry the breaded chicken for 3–4 minutes per side until deep golden brown and cooked through to an internal temperature of 165°F. Do not overcrowd the pan.

9. 9

   Transfer the cooked katsu to a Wire Rack set over a Baking Sheet to drain. This keeps the crust crispy on all sides rather than steaming on paper towels. Rest for 2–3 minutes before slicing.

10. 10

    Slice each chicken katsu diagonally into 1-inch strips, keeping the slices together so the cutlet holds its shape when plated.

11. 11

    Scoop a generous mound of steamed rice onto each plate, slightly off-center. Arrange the sliced katsu alongside the rice. Ladle the curry sauce generously over half the katsu and the rice, leaving some of the crispy crust exposed. Drizzle with Tonkatsu Sauce and garnish with sliced Green Onions if desired. Serve immediately.

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