Chicken Katsu Curry

I've spent years making Thai curries, so how did it take me this long to discover Japanese curry? It's ridiculously easy, and the flavor is so rich and comforting. The secret is an apple. It gives the sauce a quiet sweetness that rounds out the spice.

Blended until completely silky, paired with golden, crispy katsu and fluffy short-grain rice. The contrast in textures that really does it for me.

PREP TIME: 30 minutes

COOK TIME: 1 hour

Ingredients (4 generous servings)

For the curry sauce:

2 tbsp neutral oil or chicken fat
1 large yellow onion, chopped
3 large garlic cloves, minced
1 (2-inch) piece fresh ginger, peeled and grated
2 medium carrots, grated
1 sweet apple (such as Fuji or Honeycrisp), peeled and grated
2 medium Yukon Gold potatoes, cut into ½-inch cubes
4 cubes of S&B Japanese golden curry roux
3 cups chicken stock or bone broth
1 cup of water (to thin as needed)
2 tsp soy sauce
2 tsp of tonkatsu sauce
Kosher salt, to taste

For the katsu:

2 large boneless, skinless chicken breasts (about 1½ lb)
Kosher salt and freshly ground black pepper
½ cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
Neutral oil, for frying
Flaky salt, for finishing

To serve:

2 cups uncooked short-grain rice
2-3 scallions, thinly sliced
pickled cucumber or onion (optional)

Step 1: Make the curry sauce

Heat the oil in a saucier pan or dutch oven over medium-low heat. Add the onion and a pinch of salt and cook, stirring occasionally, until deep golden, about 15 minutes.
Add the garlic and ginger and cook until fragrant, about 1 minute.
Add the potatoes, carrots, and apple, then pour in the stock. Bring to a boil, reduce to a simmer, and cook until the potatoes are completely tender, about 20 minutes. Add in the golden curry roux, soy sauce, and tonkatsu sauce.
Transfer to a high-speed blender and blend until completely smooth, adding water as necessary to get the desired consistency.

Step 2: Cook the rice

While the curry is simmering, soak the rice for 10 minutes then rinse and strain.
Add 1:1 ratio of rice to water. Because short-grain rice is starchy and sticky, it requires slightly less water. On high heat, bring to a rapid simmer, then reduce to low heat until all the water has been absorbed, about 10-15 minutes.

Step 3: Make the katsu

Butterfly each chicken breast by slicing horizontally through the thickest part to make 2 thinner cutlets (4 total). Pound to an even ½-inch thickness and season both sides with salt and pepper.
Set up a dredging station: flour in one shallow bowl, beaten eggs in a second, and panko in a third. Dredge each cutlet in flour, shaking off the excess, then dip in egg, then press firmly into the panko so every inch is coated. Let rest on a rack for 5 minutes while the oil heats.
Heat about 3 inches of oil in a large pot to 350-360°F. Use a thermometer, this is a very critical step! Too hot and you burn your panko before the chicken cooks through, too cool and you end up with greasy pale crust and overcooked chicken.
Fry the cutlets one or two at a time until deep golden and cooked through (165°F internal), 3 to 4 minutes. Internal temp should read about 150-155°F. Carryover heat will bring it to 165°F as it rests.
Transfer to a paper towel–lined plate or wire rack and sprinkle with flaky salt while hot. Rest for 3 to 4 minutes, then slice into ¾-inch strips.